Roasted Butternut Squash Quinoa Salad with Arugula, Cranberries & Goat Cheese
A cozy, colorful quinoa salad loaded with roasted butternut squash, arugula, cranberries, goat cheese, and walnuts, drizzled with a maple-Dijon vinaigrette — perfect for lunch or a healthy fall dinner.
Ingredients
For the Salad:
- 1 cup cooked quinoa about ½ cup uncooked
- 2 cups cubed butternut squash
- 2 cups fresh arugula
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese or feta
- ¼ cup chopped walnuts or pecans
- 1 tablespoon olive oil
- Salt & pepper to taste
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt & pepper to taste
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
- Cook the Quinoa: Rinse quinoa and cook according to package directions. Let cool.
- Prepare the Dressing: Whisk olive oil, vinegar, mustard, maple syrup, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine quinoa, roasted squash, arugula, cranberries, walnuts, and goat cheese.
- Dress & Serve: Drizzle dressing over salad, toss gently, and serve warm or chilled.