For a hearty salad that never fails to delight, Quinoa Butternut Squash Salad is always a hit. It is a delightful combination of nutty quinoa, caramelized butternut squash, and a bright maple tahini dressing that is as delicious as it is satisfying. This quick, nutritious dish is perfect for busy weeknights and offers a welcome change from typical fare.
You know the funny thing about fall foods? Every time I start eating them, I wonder why on earth I don't enjoy them all year round.
Sure, we had a fling with pumpkin over the summer, but beyond that, everything else fall-related stayed safely tucked away until just about a month ago. I had almost forgotten how much I adore butternut squash in a salad.
To me, it transforms an otherwise simple salad into a wonderful vegetarian feast.
Today's Butternut Squash & Quinoa Salad is elevated to another level by the Maple Tahini Dressing.
Honestly, I could swim in this dressing—it's that good!
Ingredients
- Butternut Squash: For a different twist, try using sweet potatoes.
- Chipotle Chili Powder: Smoked paprika could be used as a milder alternative.
- Sea Salt: Kosher salt is a good substitute if sea salt isn’t available.
- Fresh Ground Black Pepper: Adds a little bit of spice and depth. White pepper could also be used.
- Olive Oil: Used for roasting the squash and in the dressing for its fruity flavor. Avocado oil is a great substitute.
- Tahini: Almond butter or peanut butter can be used as an alternative for a slightly different but equally delightful taste.
- Maple Syrup: Its natural sweetness balances the acidity of the lemon and the heat from the chipotle. Honey works well as a substitute if you prefer.
- Lemon Zest: Adds a bright, citrusy pop to the salad. Orange zest can be a lovely alternative for a slightly sweeter citrus note.
- Lemon Juice: Brings freshness and acidity to the dressing, tying all the flavors together. Lime juice can be substituted for a tangier taste.
- Garlic: Garlic powder can be used, though fresh is always best for a vibrant kick.
- Cooked Quinoa: Provides a hearty, protein-packed base. Couscous or bulgur wheat are fantastic alternatives if quinoa isn’t on hand.
- Baby Kale or Spinach: These greens add a fresh, slightly bitter contrast to the sweet squash. Arugula would be a peppery substitute that’s just as delicious.
- Dried Cranberries: Offer a chewy texture and tartness. Raisins or chopped dried apricots provide a similar sweetness and texture.
- Feta: Crumbled feta adds a salty tang. For a dairy-free option, crumbled nut cheese can bring a similar texture and richness.
Tips & Tricks
- Make It Ahead: Both the roasted butternut squash and quinoa can be prepared in advance. Store them in the fridge, and when you're ready to serve, bring them to room temperature for the best flavor.
- Customize Like a Pro: This salad loves a personal touch. Throw in some toasted nuts for crunch, swap baby kale for spinach if you prefer, or add goat cheese instead of feta for a creamier texture. It’s all about what you love.
- Serving Suggestions: While it's a star on its own, this salad pairs wonderfully with Blackstone chicken or salmon for a protein-packed meal. It's also a hit at potlucks and family gatherings, standing out with its vibrant colors and flavors.
- Leftover Magic: Leftovers make a fantastic filling for wraps. Add a spoonful of hummus for extra yumminess. Quick, nutritious, and delicious lunches sorted!
More Quinoa Salad Recipes to Try
- For a protein-packed side that's both refreshing and satisfying, you can't go wrong with the Edamame Quinoa Salad.
- Brighten your table with the vibrant flavors of Pomegranate Quinoa Salad, where sweet meets tangy in every bite.
- Apple Quinoa Salad is what I make when I want serious flavors but don't have much time. I blend crisp apples with hearty quinoa for a quick family favorite.
- Whip up the Asian Quinoa Salad for a deliciously easy way to bring some exotic flair to your weeknight dinners.
Quinoa Butternut Squash Salad with Maple Tahini Dressing
For a hearty salad that never fails to delight, Quinoa Butternut Squash Salad is always a hit. It is a delightful combination of nutty quinoa, caramelized butternut squash, and a bright maple tahini dressing that is as delicious as it is satisfying. This quick, nutritious dish is perfect for busy weeknights and offers a welcome change from typical fare.
Servings: 6
Calories: 387kcal
Ingredients
Roasted Butternut Squash
Dressing
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- 4 cloves garlic minced
Salad
- 3 cups cooked quinoa
- 4 cups baby kale or spinach
- ¼ cup dried cranberries or raisins
- 3 ounces feta crumbled (or nut cheese)
Instructions
- Preheat oven to 420 degrees. Toss squash with 1 tablespoon of oil and toss with chipotle powder, salt and pepper. Bake for 45 minutes, stirring occasionally, until tender. Allow to cool slightly.
- Make dressing by combining remaining ¼ cup oil, tahini, maple syrup, lemon zest, lemon juice and garlic in a small bowl.
- In a large bowl combine squash, quinoa, kale and cranberries. Toss with dressing and top with feta.
Nutrition
Calories: 387kcal | Carbohydrates: 50g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 580mg | Potassium: 956mg | Fiber: 6g | Sugar: 10g | Vitamin A: 20655IU | Vitamin C: 90.3mg | Calcium: 236mg | Iron: 3.4mg
Leave a Comment & Rate this Recipe