Quinoa Butternut Squash Salad with Butternut Squash, Cranberries, and Pepita

(from fearama’s recipe box)

Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people

Categories: Pasta, Vegetarian


  • 1/4 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
  • Olive oil
  • Salt and freshly ground black pepper, for seasoning squash
  • 1/2 cups quinoa
  • 1 cups water
  • Pinch of salt
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas
  • For the Citrus Honey Dressing:
  • Juice of 1 large oranges
  • Zest of 1 large orange
  • 1/8 cup olive oil
  • 1/2 tablespoon honey
  • Salt and freshly ground black pepper, to taste


  1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.

  2. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

  3. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

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