• 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
  • ×

    Home » Diet » Gluten Free Recipes

    Roasted Butternut Squash Cranberry & Arugula Quinoa Salad

    5 from 1 vote
    Posted October 17, 2015 (last updated November 12, 2020) by Wendy Polisi

    • Share3746
    • Tweet
    • Yummly

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

    Jump to Recipe Print Recipe

    Looking for a fall salad that will leave your tastebuds singing? This Roasted Butternut Squash, Cranberry, and Arugula Quinoa Salad is guaranteed to hit the spot. It offers the best flavors of the season in a glorious celebration of color.

    When I was growing up, the only type of salads that were on the menu were ones with iceberg lettuce that were drowning in ranch dressing. They just weren't a big thing when I was a kid.

    As I got a big older, I became inspired by the salad bar at our local Rax Roast Beef Restaurant. For those of you who don't know, this was a fast food restaurant popular in the '80s.

    Pretty crazy that my first love of vegetables came from a fast food establishment.Roasted Butternut Squash, Quinoa, and Arugula Salad I am pretty sure that in my late teens and early twenties, the only time I ever ate salad was when I ordered it out.

    Now, the opposite is true.

    I rarely order a salad out, because I'm convinced that I can make a better one at home. And I make salads at home ALL the time.

    It is funny how the way we eat evolves over time. When I was younger, I craved sweets. Now I crave salty. And veggies! Thank God I crave veggies and eating them doesn't feel like a chore to me. This makes up for the fact that I also crave wine and cheese, right?

    Roasted Butternut Squash, Quinoa, and Arugula Salad

    Today's Roasted Butternut Squash Cranberry & Arugula Quinoa Salad is just the kind of salad I love. It makes a great vegan meal, but also works beautifully as a side.

    How have your eating habits changed over time?

    Print Recipe
    5 from 1 vote

    Roasted Butternut Squash, Quinoa, and Arugula Salad

    This is the kind of dish that I make for the holidays and then wonder why I don’t make year around. Dishes like this one just make me feel good! This Roasted Butternut Squash Cranberry & Arugula Quinoa Salad is the perfect fall and winter salad to fuel your day. Gluten Free & Vegan
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: Salad
    Cuisine: American, Gluten Free, Healthy, Quinoa
    Servings: 6
    Calories: 290kcal
    Author: Wendy Polisi

    Ingredients

    • 2 lb butternut squash peeled, seeded and cut into chunks
    • 1 tablespoon olive oil
    • ½ teaspoon sea salt
    • ¼ teaspoon fresh ground black pepper
    • 3 cups arugula
    • 1.5 cups cooked quinoa
    • ¼ cup sunflower seeds or pumpkin seeds
    • ¼ cup dried cranberries
    • Dressing
    • ¼ cup olive oil or Chia Gel: water + ½ tablespoon chia seeds OR
    • 3 tablespoons white balsamic vinegar
    • 1 tablespoon maple syrup
    • ½ tablespoon lemon juice
    • Salt and pepper to taste

    Instructions

    • Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
    • If using chia gel in place of oil, combine water and chia seeds. Stir well with a fork and set aside to form a gel.
    • In a large bowl combine butternut squash chunks, olive oil, salt, and pepper. Toss until well combined and place on prepared baking sheet. Roast for 35 to 45 minutes, or until tender. Allow to cool.
    • Meanwhile, in a large bowl, combine arugula, quinoa, sunflower seeds and cranberries. Make the dressing by combining chia gel or oil, vinegar, maple syrup and lemon juice in a small bowl. Whisk until well combined. Salt and pepper to taste and whisk again.
    • Add cooled squash to the arugula mixture. Drizzle desired amount of dressing and toss gently. Serve immediately.
    • If preparing ahead, wait until just prior to serving to toss.

    Nutrition

    Calories: 290kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 701mg | Fiber: 5g | Sugar: 10g | Vitamin A: 16310IU | Vitamin C: 33.7mg | Calcium: 107mg | Iron: 2.3mg

    If You Like This Post You May Also Like:

    • 101 Quinoa Salads
    Roasted Butternut Squash Cranberry & Arugula Quinoa Salad

    Filed Under:

    Gluten Free RecipesQuinoa RecipesSalad RecipesVegan RecipesVegetarian Recipes

    More Gluten Free Recipes

    • Square Photo of Pomegranate Quinoa Salad and a fresh pomegranate in the corner.
      Pomegranate Quinoa Salad with Candied Almonds
    • Square overhead photo of a two bowls of a quinoa power bowl
      Protein-Packed Quinoa Power Bowl
    • Square photo of two ramekins with a quinoa egg bake in them.
      Quinoa Egg Bake
    • Square photo of quinoa balls on a white plate with skewers in them.
      Spicy Pesto Quinoa Balls

    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

      October 10, 2017 at 11:29 pm

      5 stars
      I have butternut squash needing to be used right now!

      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.