Butternut Squash Quinoa Salad

This Butternut Squash Quinoa Salad is perfect for fall! It's made with sauteed kale, maple glazed roasted butternut squash, and Parmesan.

This Butternut Squash Quinoa Kale Salad is hearty and packed with seasonal ingredients. The flavors are sweet, savory, tangy, and earthy all at once.

Butternut Squash is one of the best things about fall. It's a super versatile ingredient and there are countless ways to prepare it. Butternut squash can be added to everything from soups to casseroles to pizza.

This salad is prepared with roasted butternut squash that's tossed with quinoa, sauteed kale, and Parmesan cheese. The squash is tossed in a sweet and sticky glaze made with maple syrup and Dijon mustard near the end of the cooking time and the whole thing is brightened up with the addition of a lemon vinaigrette.

The butternut squash is roasted with a blend of savory spices including garlic powder and smoked paprika. The spices balance out the natural sweetness of the squash. There is a gourmet quality to this salad, making it a great addition to a fall dinner or Thanksgiving menu.

This salad can be served on its own as a light meal or paired with any type of roasted meats like chicken or turkey. It's the type of dish that will fill you up without weighing you down.

Jump to:

• How To Peel Butternut Squash
• How To Cut Butternut Squash
• Ingredients For Butternut Squash Quinoa Salad
• How To Make Maple Mustard Glaze
• How To Roast Butternut Squash
• Prepare The Quinoa
• How To Sauté Kale In Skillet
• How To Make Butternut Squash Quinoa Salad
• What To Serve With Butternut Squash Quinoa Salad
• How Long Does Butternut Squash Salad Last In The Fridge?
• Can It Be Made Ahead?
• Can This Salad Be Frozen?
• Butternut Squash Quinoa Salad

How To Peel Butternut Squash

The skin of butternut squash is quite tough, so it's necessary to peel the squash before roasting in the oven. Peeling a butternut squash is easy once you get the hang of it.

It is important to exercise caution when peeling a cutting a butternut squash, because it's irregularly shaped.

For this reason, it's best to start by cutting both the top and bottom of the squash with a knife so that it can be placed squarely on the cutting board. This will create a flat surface and the squash won't roll around in your hands.

Whenever cutting fruits and vegetables, it's best to create a flat surface so that you have greater control over them when using a knife.

To peel and cut a butternut squash, all you need is a sharp knife and a solid cutting board.

1. To peel the butternut squash, simply remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit, which makes it easier to peel and cut.
2. Cut the butternut squash in half. Place each half, flat side down, on the cutting board.
3. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.
4. Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.

This recipe calls for 1 large butternut squash and yields 6 cups of diced butternut squash.

If you would like more detailed instructions, check out this post on How To Peel and Cut a Butternut Squash.

How To Cut Butternut Squash

Once the butternut squash is peeled, cut into halves, and the halves cut in half, it's time to cut the squash into chunks.

The chunks of squash should be large enough so that they don't break down after roasted and tossed into the salad, but not so large that they remain tough.

For the best results, aim to cut the butternut squash into bite-sized chunks. It's important that the butternut squash is relatively the same size to ensure that it roasts evenly in the oven.

1. Cut each half of the squash into slices and then cut those slices into chunks.
2. It's important that the squash chunks are relatively the same size to ensure that they cook evenly.

Ingredients For Butternut Squash Quinoa Salad

Here's what you'll need to make it.

• 1 Large Butternut Squash (yields 6 heaping cups diced)
• 5 Tbsp. Olive Oil (split)
• 1 tsp. Garlic Powder
• 1 tsp. Smoked Paprika
• ¾ tsp. each Kosher Salt and Pepper (split)
• ½ cup Quinoa
• 1 cup Water
• 3 Tbsp. Maple Syrup
• 2 Tbsp. plus 1 tsp. Dijon Mustard (split)
• 2 Tbsp. Vegetable Broth (split)
• 1 tsp. Red Wine Vinegar
• 1 Tbsp. Lemon Juice plus more for garnish
• 3-4 packed cups Kale (any variety)
• 4 cloves Garlic
• ½ cup Parmesan Cheese

How To Make Maple Mustard Glaze

The butternut squash in this salad is roasted in the oven, which helps to bring out its natural sweetness. Roasting the squash also creates an optimal texture. It cooks the squash thoroughly, but allows it to retain its structure and doesn't dry it out.

The squash is seasoned with a few savory spices and then a sweet and tangy maple Dijon glaze is added toward the end of the cooking time.

The glaze coats the squash as it cooks, creating a sweet and tangy sticky sauce. The glaze adds a great contrast to the savory spices and creates a sort of 'flavorful glue' that holds the whole thing together.

This maple Dijon glaze can be prepared while the butternut squash is roasting in the oven. The butternut squash roasts for 18 minutes or so and then the glaze is added during the last 4 minutes of cooking time.

1. To make the glaze, add 3 Tbsp. maple syrup, 2 Tbsp. Dijon mustard, 1 tsp. red wine vinegar, 1 Tbsp. vegetable broth, and ⅛ tsp. each of kosher salt and pepper to a small bowl.
2. Stir all of these ingredients until completely combined, using a small whisk or a fork.

How To Roast Butternut Squash

The process of roasting butternut squash in the oven is super easy and results in squash that is tender and flavorful.

All that's needed to do it is a large baking sheet, olive oil, spices, salt and pepper, and the glaze that is poured over the top at the end of the roasting process.

1. Start by heating the oven to 400 degrees Fahrenheit.
2. Place the diced butternut squash (about 6 heaping cups) onto a large baking sheet and drizzle with 2 Tbsp. of olive oil. Toss the squash in the olive oil until evenly coated.
3. Sprinkle the diced squash with 1 tsp. each of garlic powder and smoked paprika, along with ¼ tsp. each of kosher salt and pepper. Toss until completely coated.
4. Place the baking sheet in the oven and roast for 18 minutes. Remove the baking sheet after 18 minutes.
5. Pour the maple Dijon glaze all over the butternut squash.
6. Toss the butternut squash gently in the glaze until evenly coated and return the baking sheet to the oven.
7. Roast for an additional 4 minutes. The butternut squash should be tender, but not mushy and easily pierced with a fork or knife.
8. Remove the baking sheet from the oven and set aside.

The sugars in the maple syrup will begin to caramelize and the glaze will become thick and sticky as it roasts. Keep an eye on the butternut squash so that the glaze does not burn.

Prepare The Quinoa

Grains like quinoa are an excellent addition to salads like this butternut squash salad. The quinoa provides great texture, a nutty flavor, and makes the salad feel more like a meal.

Quinoa is super easy to make and can be prepared while the butternut squash is roasting in the oven or it may be prepared ahead of time and stored in the refrigerator.

If making ahead of time, allow the cooked quinoa to cool completely before transferring to the fridge for storage. Once cooled, store in an airtight container for 1-2 days.

1. To make the quinoa, simply prepare ½ cup of dry quinoa according to package instructions.
2. Once the quinoa is ready, remove from the stove top and set aside.

How To Sauté Kale In Skillet

Kale is a great addition to a butternut squash salad because it's hearty and can stand up to all of the other flavors in the dish.

The hearty texture of kale also holds up when sautéed in a skillet and won't become watery or wilted, as can be the case with less hearty varieties of greens.

You can use any variety of kale you like. I find that Tuscan (or curly kale) or Lacinato (also known as Dinosaur kale) works great in this salad.

Other hearty greens such as Swiss chard, arugula, or spinach may be used in place of kale if preferred.

The kale may be sauteed while the butternut squash is roasting in the oven.

1. To prepare the kale, start by mincing 4 cloves of garlic.
2. Chop 3-4 packed cups of kale, removing and discarding the tough inner ribs.
3. Place a large skillet on the stove top and heat to medium-high.
4. Add 1 Tbsp. of olive oil to the skillet.
5. Once heated, add the chopped kale to the skillet along with ¼ tsp. each of kosher salt and pepper.
6. Sauté the kale for 5-6 minutes, stirring often until it starts to cook down a bit.
7. Add the minced garlic and sauté for another 1-2 minutes, stirring often. Add 1 Tbsp. of vegetable broth to deglaze the skillet. Stir again until combined.
8. Once the kale is softened, but not mushy, remove the skillet from the stove top and set aside.

How To Make Butternut Squash Quinoa Salad

Once the butternut squash is roasted, the quinoa cooked, and the kale sauteed it's time to combine all of the ingredients into a mixing bowl and stir until combined.

The grated Parmesan cheese and lemon vinaigrette dressing are added at this time as well.

The lemon vinaigrette helps to tie all of the components together and brightens up the flavors of the salad.

It's best to toss the ingredients together gently so that the butternut squash doesn't become mushy and fall apart.

1. To make the vinaigrette, add 2 Tbsp. of olive oil, 1 Tbsp. of lemon juice, 1 tsp. Dijon mustard, and ⅛ tsp. each of kosher salt and pepper to a small mason jar or a small bowl.
2. Place the lid on the mason jar and shake vigorously until combined or stir until combined in a small bowl with a small whisk or fork.
3. Grate ½ cup of Parmesan cheese.
4. Place half of the cooked quinoa, butternut squash, kale, and Parmesan cheese into a large mixing bowl. Stir until combined.
5. Add the rest of the cooked quinoa, butternut squash, kale, and Parmesan cheese into the bowl.
6. Pour the lemon vinaigrette over the top of the salad. Gently stir until completely combined.

Make sure to get all that glaze from the roasting pan and all the garlic from the skillet. You don't want to exclude any of those flavors.

What To Serve With Butternut Squash Quinoa Salad

This Butternut Squash Quinoa Salad is great garnished with some extra Parmesan cheese and a squeeze of lemon juice.

You can also top it with some fresh minced herbs like chives or parsley if you'd like an extra bump of color and flavor.

Feel free to add some dried fruits like cranberries or toasted nuts such as walnuts, almonds, or hazelnuts for extra flavor and texture.

This salad can be enjoyed on its own for a light meal or paired with your favorite main dish. It's great served with roasted meats like chicken or turkey.

It's perfect served for a holiday or Thanksgiving dinner paired with some mashed potatoes and gravy, fennel stuffing, kohlrabi gratin, or maple mustard Brussels sprouts.

Love butternut squash? Don't miss these recipes!

• Butternut Squash Soup
• Air Fryer Butternut Squash Fries
• Chunky Butternut Squash Sausage Soup
• Roasted Butternut Squash Dip

How Long Does Butternut Squash Salad Last In The Fridge?

Any leftover salad may be stored in an airtight container for 2-3 days in the fridge.

Can It Be Made Ahead?

Yes!

This salad may be prepared the day ahead and stored either in an airtight container or under plastic wrap until ready to serve.

Can This Salad Be Frozen?

I do not recommend freezing this Butternut Squash Quinoa Salad, as many of the ingredients are best enjoyed fresh, or within a few days.

Love salads? Check out these recipes!

• Butternut Squash Feta Salad
• Fall Harvest Wild Rice Salad
• Pumpkin Chickpea Salad
• Summer Roasted Vegetable Salad
• Italian Quinoa Salad
• Smoked Salmon Quinoa Salad
• Quinoa Zucchini Shrimp Salad

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