Winter Quinoa Salad with Butternut Squash

This Winter Quinoa Salad with Butternut Squash is hearty enough to eat as a meal and perfect as a side dish for a holiday party.

It seems everyone is all about the Christmas cookies right now, but I’ve been loving big salads packed with lots of seasonal ingredients. This Winter Quinoa Salad with Butternut Squash hits all the right notes for me. Don’t worry if all you can think about are Christmas cookies, though, because I have three delicious cookie recipes coming your way next week!

This salad includes quinoa, chickpeas, roasted butternut squash, baby kale, dried cranberries, and toasted walnuts. It’s topped off with a tangy vinaigrette, giving it so much flavor.

I don’t have as many diet restrictions these days, but for a few years, I was gluten- and dairy-free, which made going to parties and potlucks not so easy. If I didn’t bring my own dish, chances were I wouldn’t have anything to eat. That’s when I started making loaded salads like this.

Loaded Quinoa Salad Recipe Ingredients

• Quinoa 
• Veggies – I incorporated butternut squash and baby kale leaves.
• Olive oil
• Beans – I love chickpeas in salad. I used one (15-ounce) can of chickpeas, or 1 1/2 cups.
• Fruit – Dried fruit adds such lovely sweetness. I used 1/2 cup dried cranberries. Cherries are another great option.
• Nuts –  I went with a 1/2 cup toasted, chopped walnuts. However, you can use your nut of choice.
• Salt and pepper
• Dressing – The olive oil is made with olive oil, apple cider vinegar, dijon mustard, minced garlic, dried oregano, salt, and pepper.

Why Your Body Will Love This Salad

They’re fresh, packed with veggies, and really filling. I’d be perfectly happy eating this Winter Quinoa Salad with Butternut Squash as my entire meal. It’s great because it can be served immediately or chilled. I like to make it on Sunday and eat it for lunch throughout the week.

• Protein – Quinoa is an excellent protein source vital for muscle health and satiety. It contains all nine essential amino acids, making it a complete protein.
• Digestive Health – Quinoa is a great source of fiber, helping us feel full longer, smoothing the digestive process, and carrying toxins out of our systems. Chickpeas are also full of fiber, which helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
• Antioxidants – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. They contain potassium, nitrates, and iron, which contribute to heart and blood health; vitamin K, magnesium, and calcium, which support strong bones; and Vitamin A and lutein, which support our eyes and vision.

How To Make This Quinoa Salad with Squash and Kale

1. Cook quinoa according to package directions. Once finished cooking, fluff with a fork and add to a large bowl.
2. Preheat the oven to 400 degrees F. On a large sheet pan, toss together the diced butternut squash, olive oil, and salt and pepper. Bake until fork tender, about 40 minutes, depending on their size.
3. Add the butternut squash, chickpeas, kale, dried cranberries, and walnuts to the bowl with the quinoa and mix until combined.
4. Add all dressing ingredients to a small bowl or jar and whisk until combined.
5. Pour desired amount of dressing over salad and toss. Season with salt and pepper to taste.

Winter Quinoa Salad with Butternut Squash Recipe Tips

• If you don’t like butternut squash or can’t find it, you can substitute sweet potato.
• Spinach can be substituted for the baby kale.
• You can use any grain you like if you want to replace the quinoa.
• If you plan on eating this salad throughout the week, I recommend not dressing the entire salad at once. Instead, you can dress each individual portion before eating.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Loaded Salad Recipes?

Loaded Lentil Salad

Loaded Quinoa and Sweet Potato Salad

Loaded Summer Vegetable Salad with Black Beans

Loaded Kale Caesar Salad

Winter Quinoa Salad with Butternut Squash

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

• Author: She Likes Food
• Total Time: 1 hour 5 minutes
• Yield: 6-8 1x

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Description

This Winter Quinoa Salad is packed with lots of vegetable and protein!

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Ingredients

Scale 1x2x3x

• 1 cup uncooked quinoa
• 1 medium sized butternut squash, peeled, seeded and diced
• 3 teaspoons olive oil
• 1 (15 oz) can chickpeas, or 1 1/2 cups
• 4 cups baby kale leaves
• 1/2 cup dried cranberries or cherries
• 1/2 cup toasted chopped walnuts
• Salt and pepper

Dressing:

• 1/2 cup olive oil
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

1. Cook quinoa according to package directions.  Once finished cooking, fluff with a fork and add to a large bowl.
2. Pre-heat oven to 400 degrees F.  On a large sheet pan, toss together the diced butternut squash, olive oil and salt and pepper.  Bake until fork tender, about 40 minutes, depending on how big they are.
3. Add the butternut squash, chickpeas, kale, dried cranberries and walnuts to the bowl with quinoa and mix until combined.
4. Add all dressing ingredients to a small bowl or jar and whisk until combined.
5. Pour desired amount of dressing over salad and toss.  Season with salt and pepper to taste.

Notes

• Salad can be stored in the refrigerator for up to 4 days.
• I would hold off on dressing the salad if not eating immediately.

• Prep Time: 25 mins
• Cook Time: 40 mins
• Category: Salad, Vegan, Gluten Free
• Method: Oven and Stove
• Cuisine: American