Skip to Content

Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad with goat cheese, cranberries and other drool worthy ingredients tossed in a delectable homemade lime-soy dressing!

Roasted Butternut Squash Quinoa Salad with goat cheese, cranberries and other drool worthy ingredients tossed in a delectable homemade lime-soy dressing!

So I guess this is kind of a fall recipe, and here we are in spring.  Call me crazy though, I kind of love Butternut Squash all year round.   Especially roasted. 

This salad works really well as either a side dish or as a full meal in itself just by topping it with some sliced chicken breast.  Its just so full of amazing flavours and good-for-you ingredients.  If you haven’t gotten onto the Quinoa train yet, it’s time to get aboard with this fabulous Roasted Butternut Squash Quinoa Salad.

My favourite part of the salad is the nuttiness of the quoinoa paired with the sweet roasted butternut squash against the creamy rich flavour of the goat cheese.  Top it all off with some homemade Lime-Soy Dressing and you have a hit!  Enjoy!

 

Roasted Butternut Squash Quinoa Salad

Ingredients:

2 cups butternut squash, cut into 1” cubes
1 Tbsp olive oil
1 cup Quinoa
1 1/2 cups low sodium chicken broth
½ cup goat cheese, crumbled
1/4 cup Dried Cranberries
1/4 cup Walnuts, Chopped
1/2 cup Arugula, Chopped
1/2 cup Broccoli Sprouts
1 Recipe Lime-Soy Vinaigrette

 

 Directions:

 Preheat the oven to 400 degrees F.

Toss the butternut squash with olive oil in a bowl. Arrange squash on a baking sheet in a single layer. Roast for 25-30 minutes or until the squash is tender and starting to brown.

Meanwhile, cook Quinoa according to the package instructions using broth rather than water.

 

To assemble salad, in a large bowl, add quinoa, butternut squash, and the rest of the ingredients including the vinaigrette.

Mix well and serve at room temperature or warm.

 

Roasted Butternut Squash Quinoa Salad with goat cheese, cranberries and other drool worthy ingredients tossed in a delectable homemade lime-soy dressing!

 

Roasted Butternut Squash and Quinoa Salad

Roasted Butternut Squash and Quinoa Salad

Ingredients

  • 2 cups butternut squash, cut into 1” cubes
  • 1 Tbsp olive oil
  • 1 cup Quinoa
  • 1 1/2 cups low sodium chicken broth
  • ½ cup goat cheese, crumbled
  • 1/4 cup Dried Cranberries
  • 1/4 cup Walnuts, Chopped
  • 1/2 cup Arugula, Chopped
  • 1/2 cup Broccoli Sprouts
  • 1 Recipe Lime-Soy Vinaigrette

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the butternut squash with olive oil in a bowl. Arrange squash on a baking sheet in a single layer. Roast for 25-30 minutes or until the squash is tender and starting to brown.
  3. Meanwhile, cook Quinoa according to the package instructions using broth rather than water.
  4. To assemble salad, in a large bowl, add quinoa, butternut squash, and the rest of the ingredients including the vinaigrette.
  5. Mix well and serve at room temperature or warm.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

Roasted Butternut Squash Quinoa Salad with goat cheese, cranberries and other drool worthy ingredients tossed in a delectable homemade lime-soy dressing!

 

Micheline

Thursday 12th of November 2020

Thank you for sharing this salad, great ingredients and so healthy.

Debbie White Beattie

Monday 22nd of August 2016

This is a really great healthy meal and I love all the ingredients

Debbie White Beattie

Thursday 18th of August 2016

I'm not usually a fan of squash but this recipe makes it look delicious

Rosanne Robinson

Tuesday 1st of December 2015

I'm always looking for new ways to make Quinoa and your recipe sounds delicious - thanks!

Victoria Ess

Thursday 1st of October 2015

This looks amazing! I love everything in this recipe!

Skip to Recipe