This butternut squash quinoa salad combines caramelized apples, squash, and quinoa for a sweet-and-savory fall recipe you'll want on repeat.
If you are looking for a fresh fall dish with all the cozy flavors, this butternut squash quinoa salad is a must-try.
It combines caramelized apples, tender squash, and hearty quinoa for a mix that feels warm and satisfying without being heavy.
This recipe is great for weeknight dinners, holiday tables, or meal prep when you want something wholesome and full of flavor.
I can't wait for you to try it, so let's jump in!
Ingredients
- Butternut Squash
- Apples
- Butter
- Brown Sugar
- Ground Cinnamon
- Salt
- Quinoa
- Pecans
Apple and Butternut Squash Quinoa Salad
Make a butternut squash quinoa salad that's full of warm fall flavors, from caramelized apples to hearty quinoa. Great for lunch or a holiday side.
Equipment
Ingredients
- 3 cups Butternut Squash (diced into bite-sized pieces)
- 3 cups Apples (about 2 medium apples, diced into bite-sized pieces)
- 4 tablespoons Butter
- ¼ cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- ⅛ teaspoon Salt
- 4 cups Quinoa (cooked)
- 2 cups Toasted Chopped Pecans (for garnish - separate directions below)
Instructions
- Rinse butternut squash and dry. Pierce the butternut squash with a knife at several points around the squash. Place on a paper towel and microwave on high for 4-5 minutes. Just enough to soften the squash so you can comfortably cut, slice, and peel without struggling.
- Once the butternut squash is done, peel, cut open, clean out the center, and dice into bite-sized pieces.
- Next, dice apples* into bite-sized pieces.
- In a large saute pan, melt butter over medium heat.
- Add diced apples and butternut squash.
- Sprinkle the mixture with brown sugar, cinnamon, and salt.
- Combine all ingredients and cook over medium heat for 8-10 minutes, stirring occasionally.
- Turn off the heat, cover with a lid, and let the mixture sit for 5-7 minutes longer.
- In a large bowl, gently combine the caramelized apples and butternut squash with the quinoa**. Garnish with toasted pecans, and best if served warm.
For Toasting Pecans
- Heat the oven to 350 degrees.
- Line a baking sheet with parchment paper and evenly spread 2 cups of chopped pecans on it.
- Mist with cooking oil and toast for 5-10 minutes, stirring halfway through. (cooking time may vary)
Notes
*You may also leave the apple peels on the diced apples to add more natural beauty to this dish. I used Honey Crisp apples in my recipe, but you may use any variety of apples you wish.
**I cook 1 ½ cups of quinoa in 3 cups of vegetable broth to add more flavor. Bring the quinoa to a boil, then cover and simmer for 10 minutes. Remove from heat and let the quinoa sit, covered, for 5 minutes.
You can tell if the quinoa is done by seeing the delicate brown rings around each grain.
Nutrition
Serving: 1 cupCalories: 796kcalCarbohydrates: 58.7gProtein: 11.1gFat: 61.7gSaturated Fat: 27.9gCholesterol: 108mgSodium: 899mgPotassium: 587mgFiber: 14.8gSugar: 9.3gVitamin D: 28µgCalcium: 204mgIron: 4mg
Tried this recipe?Mention @thecraftyblogstalker or tag #thecraftyblogstalker!
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Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Ann
FABULOUS recipe! Thanks so much for sharing it over my way and for the most thoughtful comments!
Katie
Thank you, Ann! It was a pleasure sharing this over at your place 😉 Wishing you and your family a wonderful Thanksgiving!
Sonia
Looks so good! I'm always on the lookout for new quinoa salad variations and this one looks like a perfect new addition.
Katie
Thank you, Sonia! I will have to admit I am hooked to this recipe 🙂 I hope you enjoy the recipe!
Renee @ Two in the Kitchen
This looks delicious Katie! I absolutely love quinoa!! Have a happy Thanksgiving!!
Katie
Thank you, Renee, and a Happy Thanksgiving to you and your family 🙂
michelle
Do you cook 4 cups of quin0a or 1 1/2 cups? It's a little confusing as written. Also, do you cook the quinoa with the apples and squash, or do you cook the quinoa by itself first?