Apple and Butternut Squash Quinoa Salad

Wooden bowl filled with butternut squash quinoa salad, showing cooked quinoa mixed with soft orange squash pieces on a dark tabletop.

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.

Course Salad, Side Dish

Prep Time 10

Cook Time 17

Toasting Pecans 10

Total Time 37

Servings

Calories 796kcal

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