Warm Butternut Squash Quinoa Salad

By Morgan Crawford a recent ASU Nutrition student

I found a delicious recipe for a warm Butternut Squash Quinoa Salad that makes for a perfect Thanksgiving or Christmas dinner side dish. Try it out as a healthy, wholesome addition to your next holiday meal.


  • 1 small Butternut Squash cut into 1/2 inch cubes
  • 4 tablespoons Olive Oil
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • 1/2 cup Dried Cranberries
  • 1/3 cup Chopped Italian Parsley
  • 1/3 cup Thinly Sliced Scallions
  • 1/2 cup Roasted Salted Pumpkin Seeds
  • 1/2 cup Feta Cheese
  • 1/2 cup Fresh Pomegranate Seeds
  • Salt and Pepper
  • Balsamic Glaze



  1. Preheat oven to 375 degrees Fahrenheit. Line baking tray with parchment paper.
  2. Place butternut squash on lined tray, cover with 2 tablespoons olive oil, salt and pepper. Bake for 25-30 minutes until tender.
  3. Heat 2 tablespoons olive oil in medium pan. Add quinoa and toast for 3 minutes. Add vegetable broth and stir. Bring mixture to a boil, then turn to low. Cover pot with lid and allow to simmer for 15-20 minutes.
  4. Quinoa is cooked when all of the liquid is absorbed and the quinoa looks fluffy.
  5. Place cooked quinoa in a large bowl. Add butternut squash, cranberries, feta, pomegranate seeds, parsley, and scallions.
  6. Drizzle with balsamic glaze if desired.
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