Roasted Butternut Squash Quinoa Salad

Happy New Year! Are you on a diet or eliminating anything naughty? ‘Tis the season to do it. My goal is to not be on a diet that I can’t keep, but instead incorporate more fruits and veggies into my diet. Seems easy, right?

Well, as you can probably guess it’s not as easy as it sounds. If I can incorporate more fruits and veggies into one meal a day I’ll be thrilled.

Here is a hearty salad that can be served as an entree or a side dish. It is super fulfilling, flavorful, full of textures, and loaded with healthy ingredients.

I know some of you might not love quinoa, but give this recipe a try. I toasted the quinoa similarly to toasting arroz and fideo and cooked it in chicken broth, so it is full of flavor.

Butternut squash can sometimes be found pre-chopped in the produce aisle which makes this meal super easy to assemble.

Did you know butternut squash has enough vitamin A in just one serving to cover your entire day and can help you lose weight? As an option, you can substitute the butternut squash with sweet potatoes.

This salad is a show stopper studded with persimmon, apple, and pomegranate seeds.

Roasted Butternut Squash Quinoa Salad


  • 1 small butternut squash or 2 red sweet potatoes, peeled and cut into 1/2 inch cubes
  • 4 tablespoons olive oil, divided
  • 1 cup quinoa
  • 2 cups chicken stock or vegetable broth
  • 1 persimmon, peeled and chopped
  • 1 apple, chopped
  • Pomegranate seeds
  • Italian parsley leaves (optional)
  • Salt and pepper


  1. Preheat the oven to 375° F.
  2. Line a baking sheet with parchment paper.
  3. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25 to 30 minutes, stirring occasionally.
  4. Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3 to 4 minutes, stirring often. Stir in the chicken or vegetable broth and bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15 to 20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
  5. Transfer the quinoa to a large serving dish. Gently fold in butternut squash, persimmon, apple, pomegranate seeds, and parsley, if using. Drizzle the salad with olive oil. Season with salt and pepper to taste.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks