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+ servings

Quinoa & Butternut Squash with Maple Tahini Dressing

This Butternut Squash & Quinoa Salad is made even better by the Maple Tahini Dressing.
Course Main Course
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 387kcal


  • 2 lb butternut squash peeled, seeded and diced
  • ¼ teaspoon chipotle chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 5 tablespoons olive oil divided (such as Pompeian Mediterranean Blend or Extra Virgin)
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • 4 cloves garlic minced
  • 3 cups cooked quinoa
  • 4 cups baby kale or spinach
  • ¼ cup dried cranberries or raisins
  • 3 ounces feta crumbled (or nut cheese)


  • Preheat oven to 420 degrees. Toss squash with a 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 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.


To make this recipe vegan, use crumbled (or nut cheese).


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