• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wendy Polisi
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Lifestyle
    • About
    • Facebook
    • Instagram
    • Pinterest
  • Ɨ

    Home Ā» Diet Ā» Gluten Free Recipes

    Butternut Squash, Goat Cheese & Cranberry Quinoa Salad

    5 from 1 vote
    Posted November 26, 2013 (last updated May 1, 2020) by Wendy Polisi

    • Share2074
    • Tweet
    • Yummly

    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    This Butternut Squash, Goat Cheese & Cranberry Quinoa Salad is an easy to make vegetarian quinoa salad that makes the perfect fall and winter lunch!

    Butternut Squash, Goat Cheese & Cranberry Quinoa Salad - WendyPolisi.com
    Hey Cooking Quinoa readers! My name is Monica and I blog over at Mocha and Moccasins. I’m thrilled to share one of my favorite fall quinoa recipes with you today. But just before we begin, allow me introduce myself. I’m a 20 year old gal who’s obsessed with great food, from sweet treats to healthy dishes, you can find a bit of both on my blog. I also blog about fashion, beauty and everyday things I love. If you love roasted butternut squash, sweet dried cranberries, and tangy goat cheese, you’ll love this recipe I’ve created for you today.

    Let’s talk fall flavors: squash, pumpkin, turkey, sage, cranberry, apple... Fall is hands-down my favorite time of the year for food (well, after chocolate feasts around Christmas time, but that’s a given). This dish is a pleasant combination of many of the above flavors and it takes less than half an hour to prepare.

    Start by peeling and cutting up your butternut squash into small pieces. After you add extra virgin olive oil, sage, salt and pepper (to taste), you’re ready to roast for 15 minutes, making sure to flip halfway through. While the squash roasts, go ahead and prepare your quinoa. By now we should all be quinoa cooking experts, right? It’s a simple 2:1 ratio of water to quinoa that you bring to a boil (detailed directions below). Now that we have our squash and quinoa cooking away, it’s time to roast the pepitas on a pan, just for a few minutes until they have slightly browned on each side.

    Slice the cranberries, cut the goat cheese into chunks and you’re ready to assemble once the squash and quinoa are done. Finally, finish off with a pinch of two of salt and pepper to taste and a squeeze of lemon juice for a citrus tang to tie all of the flavors together.

    Print Recipe
    5 from 1 vote

    Butternut Squash, Goat Cheese & Cranberry Quinoa Salad

    This Butternut Squash, Goat Cheese & Cranberry Quinoa Salad is an easy to make vegetarian quinoa salad that makes the perfect fall and winter lunch!
    Prep Time15 mins
    Cook Time20 mins
    Course: Main Course
    Cuisine: American, Gluten Free, Quinoa
    Servings: 4
    Calories: 241kcal
    Author: Wendy Polisi

    Ingredients

    • Butternut Squash
    • ½ butternut squash
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon dried sage
    • pinch salt and pepper to taste
    • Quinoa:
    • ¾ cup quinoa
    • 1 ½ cups water
    • Add-ins:
    • 2 tablespoon pepitas pumpkin seeds
    • ⅓ cup cranberries
    • 2 tablespoons goat cheese I used herbed
    • Salt and pepper to taste
    • 1 teaspoon lemon juice
    US Customary - Metric

    Instructions

    • Butternut Squash: Preheat oven to 425F. Peel and seed butternut squash. Cut into small chunks of similar size for even cooking. In a medium sized bowl, mix with extra virgin olive oil, sage, salt and pepper. Once the oven temperature is ready, roast the squash for 8 - 10 minutes. Toss. Roast for an additional 5 – 8 minutes until toasted brown. Set aside.
    • Quinoa: Rinse quinoa under cold water. Add to small saucepan, along with water and bring to a boil. Set heat on low and allow the quinoa to simmer, covered, for 15-20 minutes (until all liquid has been absorbed). Remove from heat and fluff with a fork. Set aside to cool down.
    • Add-ins: Set small pan on high/medium heat. Toast the pepitas for approximately 2-3 minutes, or until they are toasted brown. Stir them around to avoid burning.
    • Chop up the cranberries and goat cheese.
    • Once your quinoa has cooled down, add the butternut squash, goat cheese, cranberries and toasted pepitas. Add the lemon juice and salt and pepper to taste.

    Nutrition

    Calories: 241kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 549mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10040IU | Vitamin C: 21.3mg | Calcium: 70mg | Iron: 2.7mg

     

    Connect with Monica:

     

    Website

    Pinterest

    Instagram

     

     

    Filed Under:

    Gluten Free RecipesQuinoa RecipesSalad Recipes

    More Gluten Free Recipes

    • Square photo of two ramekins with a quinoa egg bake in them.
      Quinoa Egg Bake
    • Photo of a white plate with quinoa balls lined up on it.
      Spicy Pesto Quinoa Balls
    • Gluten Free Chicken Stroganoff
    • Square photo of a protein power bar on a white background with a stack of power bars behind it.
      Protein Power Bars - Real Food Protein Bars

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rating




    1. Shannon Graham

      January 05, 2018 at 10:54 pm

      5 stars
      This is a delicious combination of flavors!

      Reply
    2. Donnalee Jost

      April 28, 2018 at 7:26 pm

      I am a big fan of yours!!
      I have made many of your recipes, there hasn't
      been one I didn't enjoy. Yours are healthy and delicious.
      I am almost 68 yrs young & still cook for myself, because I enjoy cooking & creating. Also when I cook I know exactly what is in my food.
      Like you I had a late life princess? really a miracle baby and she has helped keep me young all these years. God bless you and your family.
      I would rate all your recipes that I have made as *****
      5 star!!!

      Reply

    Primary Sidebar

    Favorites

    • Close up photo of a spoonful of Spanish Cauliflower Rice resting in a bowl of keto rice.
      25-Minute Spanish Cauliflower Rice
    • Close up photo of a bread machine dinner roll on a cooling rack with other rolls behind it.
      Bread Machine Dinner Rolls
    • Square side photo of gluten free vegetarian lasagna.
      Gluten Free Vegetarian Lasagna
    • Square overhead photo of an aqua bowl with tahini pastas garnished with scallions and sesame seeds.
      Tahini Pasta
    • Square close up photo of a crispy quinoa salad with pomegranate and sweet potato.
      Crispy Quinoa Salad with Pomegranate and Sweet Potato
    • Square close up photo of a thai chicken salad on a white plate.
      Thai Chicken Salad Recipe

    Family, Food and Fun!

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure
    • Terms of Service
    • About
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.