Butternut Squash Quinoa Salad

The rich, flavorful ingredients in our Butternut Squash Quinoa Salad with sweet honey lime dressing come together to create a perfect combination of savory and sweet flavors. You can enjoy this versatile salad for lunch, dinner or even as a side dish. This salad makes a tasty side salad you can enjoy year round.

This nutty butternut squash is roasted to savory perfection, then combined with black beans, corn, crunchy onion, quinoa, and nutty parmesan cheese. It’s a filling salad you can enjoy warm or even cold. We love it in the summer as a cold side dish for a cookout, but you can also enjoy it warm when the weather’s a bit cooler. 

If you enjoy spicy Southwestern flavor, we recommend our one-skillet Taco Rice or this Authentic Pico de Gallo Recipe. 

Ingredients

• Butternut Squash: This sweet, nutty vegetable is coated in olive oil and seasonings, then roasted until it’s tender. For a similar flavor, substitute the squash for pumpkin, sweet potatoes, or another type of winter squash such as acorn squash. Frozen squash is an excellent alternative to fresh. Toss it straight from the freezer with oil and seasonings, then roast.
• Quinoa: This naturally gluten-free grain has a nutty, earthy flavor similar to brown rice. It becomes light and fluffy once cooked. Of the various colors of quinoa, red or black quinoa has the best texture for salads.
• Black Beans: Beans add another source of protein to make this a very filling salad. Use any beans you have in the pantry, such as chickpea or kidney beans. Drain and rinse canned beans to reduce sodium content.
• Corn: Golden yellow corn adds a sweet crunch to balance the softer textures in this quinoa salad recipe. Choose a sweet yellow or white corn in the can. You can use fresh or frozen corn as well. When using fresh, you will need to cook it and then trim it from the cob. For frozen, be sure to thaw it and drain it well so it doesn’t add liquid to the recipe.
• White Onion: Onion gives a zesty bite to this quinoa butternut squash salad. You could also use a purple onion. 
• Seasonings: We use salt, black pepper, Italian Seasoning, and onion powder to create a savory flavor profile for the butternut squash before roasting it. You will also need coriander, oregano, paprika, and black pepper to add a warm, citrusy flavor to the dressing. 
• Parmesan Cheese: This nutty cheese adds an umami profile flavor. You can substitute it for Pecorino Romano, which has a slightly stronger taste. 
• Olive Oil: This oil is often used as a base for salad dressings. For ultimate freshness, pick an extra virgin olive oil that has a harvest date less than a year. Olive oil is sensitive to light, so store it in a cool, dry place. If keeping it out on the counter, use a colored dispenser bottle rather than a clear one. 
• Lime Juice, Honey, and Garlic: The tart lime adds acidity to the dressing, and the honey balances it with a bit of sweetness. The garlic adds a bold, earthy flavor without overpowering the other ingredients. The key is to mince it as finely as possible. 
• Tajin Seasoning: This Mexican spice blend consists of a variety of chili peppers, dehydrated lime, and salt, providing a spicy flavor profile. If you don’t have Taijin, try using lemon pepper, chili powder, or a chili lime seasoning. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Try Other Cheeses: Swap out the nutty parmesan cheese for a tangy feta or goat cheese. You can also try Cotija cheese for a Mexican twist. These softer cheeses will add a creamy texture as well. 
• Seasonal Add-Ins: Try topping the salad with roasted pecans, slivered almonds, or pumpkin seeds for a nutty crunch. Add seasonal greens like kale or shaved Brussels sprouts. Dried cranberries or pomegranate seeds make a sweet addition. 
• Different Grain: If you aren’t a fan of quinoa, this salad also works well with other grains such as brown rice, a wild rice pilaf, barley, or farro. 
• Try it with Pasta: If you love pasta salad, swap the quinoa for your favorite short pasta cooked al dente. 

How to Make Butternut Squash Quinoa Salad

Preheat the oven to 400℉. Line a large baking sheet, or two smaller baking sheets, with parchment paper. 

1. Step 1: Cook the Butternut Squash. Spread the cut cubes of butternut squash on a lined baking sheet in a single layer. Toss the squash in olive oil and seasonings until it’s well coated. Bake it in a 400°F oven for 30 minutes or until the squash is tender. 

2. Step 2: Make the Dressing. Whisk together the olive oil, lime juice, seasonings, and honey in a small bowl and set the dressing aside

3. Step 3: Assemble the Salad. Prepare the quinoa according to package directions. Then, set it aside. Then, combine the squash, quinoa, beans, corn, and parmesan cheese in a large bowl. Add the dressing to the salad and stir it all together. 

Serving Suggestions

Whenever you’re craving something hearty and savory, make this quinoa and butternut squash salad. It's a nice side dish to bring to a potluck or to serve as a part of a Thanksgiving meal.

In the warmer months, serve it alongside grilled chicken or fish. Enjoy it for a filling lunch, warm or cool, whichever you’re in the mood for. 

• Pair it with creamy tortellini soup with spinach for soup and salad night. 
• Serve the salad alongside garlic mashed potatoes, baked ham with brown sugar glaze, and our easy homemade dinner rolls recipe for a hearty meal. 
• For a lighter meal, make it with easy skillet chicken thighs or air fryer chicken breasts, or this crack chicken recipe. 

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