Warm quinoa tossed with roasted butternut squash, sweet dried cranberries, and maple-glazed pecans and almonds—this cozy autumn salad is packed with texture and seasonal flavors. Nutritious and comforting, it makes for a satisfying vegetarian meal or a hearty side dish at any fall gathering.

Why You’ll Love This Recipe

This Roasted Butternut Squash Quinoa Salad is the ultimate fall-inspired dish. It combines naturally sweet roasted squash, protein-rich quinoa, and crunchy maple-glazed nuts in one vibrant, wholesome bowl. It’s perfect for meal prep, holiday potlucks, or a nutritious lunch. The layers of texture and flavor—sweet, savory, and spiced—make every bite interesting and delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup quinoa
• 2 cups water
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste
• 1/3 cup dried cranberries
• 1 cup baby spinach

Maple Glazed Nuts:

• 1/4 cup pecans
• 1/4 cup whole almonds
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Pinch of sea salt

Directions

1. Preheat oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, ground cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and lightly caramelized.
3. In a small bowl, combine pecans, almonds, maple syrup, cinnamon, and sea salt. Spread the mixture on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring once. Let cool completely to allow the nuts to crisp.
4. Rinse the quinoa under cold water in a fine mesh strainer.
5. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork. Allow it to cool slightly.
6. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, baby spinach, and maple-glazed nuts.
7. Gently toss until well combined. Serve warm or at room temperature.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30–35 minutes
Total Time: 40–45 minutes

Variations

• Add cheese: Crumbled goat cheese or feta adds a tangy contrast to the sweetness of the squash and cranberries.
• Add a dressing: A light maple-balsamic vinaigrette can enhance the flavors further.
• Make it vegan: This dish is naturally vegan—no substitutions necessary.
• Swap the nuts: Use walnuts, cashews, or pistachios if preferred.
• Add protein: Toss in chickpeas or grilled tofu to make it a more filling main course.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days. It tastes great cold, but if you prefer it warm:

• Stovetop: Reheat gently in a skillet over low heat with a splash of water or broth to avoid drying out.
• Microwave: Warm individual servings in 30-second intervals until heated through.

To keep the nuts crisp, store them separately and add just before serving.

FAQs

Can I make this salad ahead of time?

Yes, it’s an excellent make-ahead dish. Prepare all components in advance and assemble before serving.

What kind of quinoa should I use?

White quinoa works best for a light texture, but tricolor or red quinoa also adds great flavor and color.

Can I use frozen butternut squash?

Yes, but roast it directly from frozen and extend the cooking time slightly until caramelized.

What dressing goes well with this salad?

A simple maple balsamic vinaigrette or apple cider vinaigrette pairs beautifully with the salad’s autumnal flavors.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Can I make the maple glazed nuts in advance?

Absolutely. Store them in an airtight container at room temperature for up to a week.

How do I keep the spinach from wilting?

Let the quinoa and squash cool slightly before tossing with the spinach to prevent wilting.

Can I serve this salad cold?

Yes, it’s delicious cold or at room temperature, making it perfect for meal prep or potlucks.

Can I use other dried fruits?

Yes, dried cherries, raisins, or chopped dried apricots work well as alternatives to cranberries.

What can I use instead of maple syrup?

Honey or agave syrup can be used in place of maple syrup for glazing the nuts.

Conclusion

This Roasted Butternut Squash Quinoa Salad with Maple Glazed Nuts is a nourishing, flavor-packed dish that captures the essence of fall. Whether you serve it warm or cold, as a main or a side, it’s a beautiful combination of wholesome ingredients and seasonal comfort. Perfect for a weekday lunch, a festive gathering, or a meal prep staple, this salad will quickly become a seasonal favorite.

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