Quinoa Salad with Roasted Butternut Squash

This quinoa salad supports balanced everyday eating with a mix of grains and vegetables.
Roasted butternut squash offers steady energy without heaviness.
It’s light but satisfying, making it easy to enjoy in daily routines.
Fresh greens bring calm nourishment to the bowl.
Cranberries and pecans add texture while keeping the meal grounding.
A simple choice for mindful eating and a plant-forward lifestyle.

Olivia

Quinoa Salad with Roasted Butternut Squash

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Quinoa salad with roasted butternut squash, cranberries, pecans, and fresh greens for a balanced everyday plant-forward dish.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Salad

Cuisine: American, Mediterranean

Calories: 342

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 cup quinoa cooked
• 2 cups butternut squash cut into pieces
• 2 tablespoons olive oil
• ½ cup dried cranberries
• ¼ cup pecans
• 2 cups fresh mixed greens
• Salt to taste
• Black pepper to taste

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Equipment

Baking Sheet

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Baking Sheet

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Preheat oven to 400°F.
2. Toss butternut squash pieces with olive oil.
3. Place squash on a baking sheet.
4. Roast for 20-25 minutes until tender.
5. Combine cooked quinoa and roasted squash in a bowl.
6. Add dried cranberries and pecans.
7. Add fresh mixed greens.
8. Season with salt and black pepper.
9. Toss well before serving.

Nutrition

Calories: 342kcalCarbohydrates: 50gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 11mgPotassium: 553mgFiber: 6gSugar: 13gVitamin A: 7678IUVitamin C: 19mgCalcium: 62mgIron: 3mg

Notes

Let squash cool slightly before mixing.

Use baby spinach or arugula for greens.

Serve warm or chilled.

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