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5 from 1 vote

Roasted Butternut Squash Quinoa Salad

A hearty warm quinoa salad that can be served as an entree or a Thanksgiving side dish. It is super fulfilling, flavorful, full of textures, and loaded with healthy ingredients like squash, apples, and pomegranate
Prep Time10 mins
Cook Time50 mins
Resting time5 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 4 to 6 servings
Calories: 394kcal


  • small butternut squash peeled and cut into 1/2 inch cubes
  • 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


  • Preheat the oven to 375° F.
  • Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.


As a recipe variations, you can substitute the butternut squash with sweet potatoes. Use about 2 red sweet potatoes instead of the squash.


Calories: 394kcal | Carbohydrates: 57g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 480mg | Potassium: 948mg | Fiber: 8g | Sugar: 10g | Vitamin A: 20206IU | Vitamin C: 41mg | Calcium: 113mg | Iron: 3mg