This butternut squash quinoa salad is a regular on my fall table. It’s the kind of salad that looks fancy, tastes like something you’d get at a restaurant, but is secretly super easy to pull together. With roasted squash, fluffy quinoa, peppery arugula, juicy pomegranate, toasted walnuts, and creamy goat cheese, it’s full of colors and flavors that just feel cozy and festive. I toss it all with a simple maple Dijon dressing that adds the perfect sweet-tangy finish.
What Makes This Salad So Special
This is one of those salads I make when I want to impress without stressing. It’s colorful, hearty, and every bite has a little bit of everything—sweet, nutty, crunchy, and creamy. I first made this on a whim for a small Friendsgiving potluck, and it was the only dish that disappeared before the turkey hit the table.
Here’s why I keep coming back to it:
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It works for just about any occasion—holidays, weeknight dinners, or meal-prepped lunches.
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It’s naturally gluten-free and refined sugar-free.
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It’s easy to prep ahead in parts.
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You can make it as a side or add a protein to turn it into a full meal.
Ingredient Notes (and Easy Swaps)
Let’s talk through what you’ll need—and what you can switch up if needed:
Butternut Squash
Roasted until golden and sweet. If you don’t have butternut squash, roasted sweet potatoes or pumpkin work just as well.
Quinoa
White quinoa keeps things light, but tri-color quinoa adds more texture and color. Either way, rinse it well before cooking—it helps remove the bitterness.
Arugula (Rocket)
Adds a nice peppery bite, but if you’re not a fan, baby spinach or baby kale are great options too.
Goat Cheese
I love how creamy goat cheese melts into the warm quinoa, but crumbled feta is a solid backup. Leave it out if you’re going dairy-free.
Walnuts
Toasty and rich. Pecans, almonds, or even pepitas (pumpkin seeds) can be used instead.
Pomegranate Arils
They add pops of juicy sweetness. Dried cranberries are a great alternative if fresh pomegranate is out of season.
Maple Dijon Dressing
This is my go-to fall dressing—made with maple syrup, Dijon mustard, olive oil, vinegar, and lemon juice. It’s tangy, sweet, and balances out the earthy squash and greens.
Step-by-Step: How I Make It
1. Roast the Butternut Squash
I usually peel and cube the squash while sipping coffee—it’s oddly therapeutic. Toss the cubes with olive oil and salt, then roast at 180°C (356°F) until caramelized and tender. I’ve even done this in the air fryer when I’m short on time—15 minutes and done!
2. Cook the Quinoa
Rinse the quinoa thoroughly, then simmer it in water until fluffy. I always let it cool slightly before adding to the salad, so it doesn’t wilt the greens.
3. Whisk the Dressing
Just add everything to a bowl or jar and whisk or shake until smooth. I make extra and keep it in the fridge for weekday salads.
4. Assemble the Salad
Wait until everything cools to room temp before tossing—especially the squash and quinoa. Layer the greens, squash, quinoa, pomegranate, and walnuts. Drizzle on the dressing and toss gently. Top with goat cheese right before serving.
Real-Life Prep Tips
Here’s how I make this salad work even on busy days:
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Roast the squash ahead – It stays good in the fridge for 2–3 days. I sometimes roast a double batch and use the rest for grain bowls or soups.
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Cook the quinoa in advance – Store it in an airtight container in the fridge. It reheats beautifully or can be used cold.
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Pomegranate tip – I de-seed them in a bowl of water so the juice doesn’t stain everything. You can also buy ready-to-eat arils to save time.
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Don’t dress too early – The salad gets soggy if dressed too far in advance. Keep the dressing separate until just before serving if you’re prepping ahead.
How to Serve It
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As a main course – Add grilled chicken, tofu, or roasted salmon to make it a full meal.
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For a lunch wrap – I wrap leftovers in a tortilla with sliced turkey and a swipe of mayo—so good.
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On the holiday table – It’s perfect with roasted meats or as part of a vegetarian-friendly spread.
Keeping It Fresh
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Undressed salad: Keeps in the fridge for up to 3 days. Great for prepping ahead.
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With dressing: Best eaten within 24–48 hours, though it’ll still taste good on day two.
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Store the components separately if you’re making it for a party or potluck. That way, everything stays crisp and vibrant.
Arugula wilts easily, so I try to toss everything together close to mealtime for the best texture.
Got Questions?
Can I make this dairy-free?
Absolutely. Just skip the goat cheese or use a dairy-free version.
Can I make it nut-free?
Yes! Use toasted pumpkin seeds or sunflower seeds instead of walnuts.
Do I have to use pomegranate?
Nope. Dried cranberries or chopped apples work beautifully too.
Can I use a different grain?
Sure! Farro, couscous, or brown rice would all work, though the salad won’t be gluten-free with farro or couscous.
Butternut Squash Quinoa Salad
This cozy salad is the perfect blend of warm roasted butternut squash, fluffy quinoa, peppery arugula, and sweet pops of pomegranate.
Ingredients
- 300 grams arugula (rocket)
- 500 grams butternut squash (peeled, seeded, diced)
- 1 cup quinoa (white or tri-color)
- 70 grams soft goat cheese, crumbled
- ½ cup walnuts, roughly chopped
- 1 pomegranate, arils removed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt flakes
- 1¾ cups water
For the Maple Dijon Dressing:
- 60 mL extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- Pinch of sea salt flakes
Instructions
- Roast the Squash: Start by preheating your oven to 180°C (356°F). Toss the diced butternut squash with olive oil and sea salt, then spread it out in a single layer on a baking dish or in an air fryer basket. Roast in the oven for about 45 minutes until golden and tender—or pop it in the air fryer at the same temperature for 15 minutes. Set aside to cool once done.
- Cook the Quinoa: While the squash roasts, rinse the quinoa thoroughly under cold water to remove any bitterness. Add it to a saucepan with water, bring to a boil, then lower the heat and let it simmer until the liquid is absorbed (about 8 minutes). Turn off the heat and let it steam with the lid on for 15 more minutes. Fluff with a fork and let it cool.
- Whisk the Dressing: In a small bowl, combine vinegar, lemon juice, mustard, and maple syrup. Slowly drizzle in the olive oil while whisking until everything comes together smoothly. Add a pinch of sea salt and adjust to taste.
- Bring It All Together: In a large salad bowl, combine the cooled quinoa, roasted squash, arugula, and pomegranate seeds. Pour in your desired amount of dressing and toss gently to coat. Finish it off with a scattering of chopped walnuts and crumbled goat cheese right before serving.
Notes
If you're making this salad ahead of time, store it in an airtight container in the fridge for up to 4 days. You can also prep the components separately and toss them together just before serving to keep everything fresh.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 342Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 5mgSodium 520mgCarbohydrates 30gFiber 7gSugar 12gProtein 8g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This butternut squash quinoa salad is one of those recipes that keeps earning a spot in my meal rotation. It’s easy, adaptable, and feels special—even on an ordinary weekday. If you try it, I’d love to hear how you served it or what you swapped in to make it your own.
Try other Quinoa recipes:
