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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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Cuisine: American, Mediterranean
Calories: 342
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

Equipment

Baking Sheet
Baking Sheet
$46.99
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03/03/2026 08:00 pm GMT
Baking Sheet
Mixing Bowl
Mixing Bowl
$27.99
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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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