Name: Butternut Squash Quinoa Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 small butternut squash peeled, deseeded, and cut into 1-inch cubes or slices (about 4 cups); 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cups kale destemmed and cut; ½ cup cooked quinoa; ¼ cup pomegranate arils; ¼ cup crumbled feta cheese; ¼ cup olive oil; 3 tablespoons red wine vinegar; 1 tablespoon honey; 1 teaspoon dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper

This Butternut Squash Quinoa Salad is one of my favorite ways to celebrate the cozy flavors of fall and winter. Packed with roasted caramelized squash, hearty kale, fluffy quinoa, and bursts of sweet pomegranate, it’s as beautiful on the table as it is satisfying. I love making this for holiday dinners, meal prepping for lunches, or just when I want something nourishing that still feels special. It holds up so well in the fridge, making it perfect for make-ahead meals or bringing to gatherings where you want to wow people with both flavor and color.

Why You’ll Love It

This is one of those salads that proves healthy doesn’t have to be boring. It’s packed with textures—from the creamy feta to the juicy pomegranate seeds—and every bite feels vibrant and balanced. Roasting the butternut squash brings out its natural sweetness, while massaging the kale in the dressing softens it just right. Best of all, it keeps beautifully for days without wilting, so you can make it ahead of time without stress. Whether you’re serving it for Thanksgiving, bringing it to a potluck, or making it on Sunday to enjoy all week, this salad is a total winner.

Ingredients

Butternut squash – Peeled, deseeded, and cubed. Roasting brings out its sweetness and caramelizes the edges.
Olive oil, salt, and pepper – Essential for getting that perfect roast on the squash.
Kale – A sturdy green that won’t wilt, even after days in the fridge. Massage it with dressing for best results.
Quinoa – Adds substance and protein to turn this salad into a satisfying main or side.
Pomegranate seeds – Bright, juicy bursts of sweetness and color.
Feta cheese – Creamy, tangy, and just salty enough. You can also try goat cheese or blue cheese for a twist.
For the dressing – Olive oil, red wine vinegar, honey (or maple syrup for vegan), Dijon mustard, salt, and pepper.

Tips and Tricks

Cube evenly – Cut the butternut squash into similar-sized pieces so they roast evenly and caramelize beautifully.
Massage the kale – Don’t skip this! Rubbing the dressing into the kale softens the leaves and infuses them with flavor. It makes all the difference between tough and tender.
Make it your own – Swap in roasted acorn squash, use dried cranberries instead of pomegranate, or toss in candied walnuts for extra crunch and sweetness.
Roast at a high temperature – Make sure your oven is fully preheated to get those nicely browned edges on the squash.
Pre-cooked quinoa works – If you have leftover cooked grains in the fridge, this is a perfect way to use them.

Flavor Variations

Cheese swaps – Goat cheese for extra creaminess, or blue cheese for bold flavor.
Alternative sweeteners – Use maple syrup instead of honey in the dressing for a vegan option or a slightly different sweetness.
Other grains – Farro, bulgur, or even couscous can be used instead of quinoa.
Extra toppings – Toasted pepitas, candied pecans, or crispy roasted chickpeas all add extra texture and flavor.

Make Ahead Tips

This salad is the perfect make-ahead dish for entertaining. You can roast the squash and cook the quinoa a day or two in advance, store them separately, and then toss everything together before serving. The kale holds up well even once dressed, making it ideal for prepping the full salad ahead of time. It actually gets even better after sitting for a bit as the flavors meld.

Serving Suggestions

I often serve this as a main course for lunch or a light dinner, especially when I want something comforting but wholesome. For bigger meals or holiday feasts, it makes a gorgeous side dish alongside:

Thanksgiving turkey or roast chicken
Mashed or roasted potatoes
Green beans or Brussels sprouts
A hearty soup or crusty bread

Storage

This salad stores wonderfully. Just keep it covered in an airtight container in the fridge, and it will stay fresh and flavorful for 2 to 3 days. The kale won’t wilt like other greens, and the flavors will deepen over time. It’s great for meal prepping lunches for the week.

FAQs

How long does it keep?
It stays fresh in the fridge for up to 3 days, making it great for make-ahead meals.

Can you make it vegan?
Yes! Just swap the honey in the dressing for maple syrup and leave out the feta or use a vegan cheese alternative.

What can I serve it with?
It’s great on its own for a light meal but also perfect as a side with roasted meats, hearty stews, or holiday dinners.

Can I use another squash?
Absolutely. Roasted acorn squash or even delicata squash works beautifully here.

Final Thought

This Butternut Squash Quinoa Salad is one of those dishes that impresses every time. It’s colorful, flavorful, and feels special without being fussy. Whether you’re prepping it for a holiday table or just want to brighten up a regular Tuesday lunch, it’s sure to become a go-to in your kitchen like it has in mine. Enjoy every delicious, nourishing bite!

Yield: 4