Roasted Butternut Squash and Quinoa Salad (gluten-free, vegan)

Good Evening Friends,

Normally when it’s -25 in Ottawa I can’t get enough soup or stew, but there is something so amazing about this salad that it rivals even the heartiest of soups. The quinoa and butternut squash taste great while warm, and although this is traditionally a ‘cold’ salad I tend to eat it still slightly warm. I mean, it IS -25 after all. If that means breaking a few rules, then so be it.


I have been meaning to post this recipe for a week, but since I took the photos with my phone needed to transfer them to my laptop in order to post. However, the 2 decided to give me grief this past week. Mr. Laptop decided it didn’t want to recognize any form of USB and Miss Android well, she was cranky and tried to hold on to her photos as long as possible. I sweet talked them both, and finally they decided to cooperate with me. Which brings us to tonight’s recipe. I hope you enjoy! (Try not to burn your fingers eating piping hot butternut squash cubes…I did it, it hurts!)


Roasted Butternut Squash and Quinoa Salad

3 ½  cups cooked quinoa, cooled

2 small butternut squash cut into ½ cubes (approx 3-4 cups)

3 green onions or 1 small shallot, finely chopped

2 cloves garlic, finely chopped

¼ cup chopped fresh parsley

½ cup dried cranberries

1/3  cup chopped walnuts

1 lemon juiced  (about ¼ cup)

1 tbsp white vinegar (or vinegar of choice)

1 tsp dijon mustard

2 tbsp maple syrup (or honey)

¼ cup olive oil + 2 tbsp

Salt and pepper to taste

Preheat oven to 375 degrees.

Toss butternut squash with 2 tbsp olive oil, salt, pepper, and chopped garlic. Roast for 25-30 minutes flipping once half way through. Once cooked, set aside to cool. Although I roast both of the butternut squash, I only use 1 ½ of them in my salad, the other half I eat while preparing the salad. It’s my foolproof way to ensure I have enough squash left by the time it’s cool enough for the salad. Ask my mom, leaving roasted veggies near me is like leaving a full bag of hallowe’en candy around a kid, it WILL get eaten as quickly as possible.

While the squash cools, prepare dressing for salad. Stir together chopped green onion/shallot, parsley, lemon juice, vinegar, dijon, maple syrup, and olive oil. This is not the time to get stingy, use GOOD dijon and olive oil. It makes a world of difference.

Once the butternut squash has cooled to room temperature mix together  quinoa, chopped walnuts, dried cranberries, and dressing. Be careful not to mash the butternut squash as it may be quite tender. Add additional salt and pepper if desired and enjoy.

As always, thank you so much for your love and support!

Namaste, my beautiful friends!


4 thoughts on “Roasted Butternut Squash and Quinoa Salad (gluten-free, vegan)

  1. Looks yum! There’s something about quinoa salads that seems to work for winter! I usually can’t touch salad once it gets below a certain temp but have really found myself craving quinoa salads over the past couple of months. The cranberries sound like a nice touch, may well add some to my next one 🙂

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