Butternut Squash & Cranberry Quinoa Salad

An easy yet delicious recipe that is filled with nutrients & healthy ingredients! It is a great side dish or main entrée. Adding chicken breast on top if desired is excellent as well! This recipe is also gluten free and vegan 🙂


Fun Fact:

Did you know that quinoa is one of the grains that is a complete protein source? This means that it contains all of the essential amino acids (protein building blocks) that your body requires from food. Thus it makes a great plant-based (non-meat) source of protein!

Ingredients: (Makes 6 cups/12 servings)

  • 1 cup dry quinoa
  • ¼ cup dried no sugar added cranberries
  • 1/3 cup diced red onion
  • 1 ½ cups roasted & cubed butternut squash
  • ¼ cup chopped walnuts
  • 1 cup chopped fresh spinach
  • ¼ cup light/balsamic dressing of choice (My top choice is Maplegrove Farms Fat Free Balsamic)
  • Salt/Pepper to taste


  • Prep the squash: Cut in half & scoop out the seeds. Place up on baking sheet & roast at 375 for approximately 45 minutes until soft. Once cooled, peel off skin & cut into ½ inch cubes.
  • Prep the quinoa: In a medium saucepan, boil your water & add quinoa; let it simmer & cook as directed until all the liquid is absorbed.
  • To assemble salad: Combine the quinoa, squash and all other ingredients. Mix well until evenly combined. Store covered in the refrigerator for a few hours before serving.


Salad with added chicken breast & additional fresh spinach “base” for more volume & nutrients 🙂

Nutrition Info:

1 serving (1/2 cup):

95 calories-18g carbs (2g fiber & 3.5g sugar) 3g fat-2.5g protein


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