Jan 04

Quinoa Salad with Roasted Butternut Squash

By tarakemp

January 4, 2018

This quinoa salad is simple yet satisfying. It's a perfect dish to make in advance and serve chilled later! You and your friends will love it.

(Photo by Nina Gelbke of Naturally Nina)

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: Serves 4


1 large butternut squash, diced (2-3 cups)

1 cup quinoa, dry

1 1/2 cup chickpeas, cooked

1/2 cup raisins

1/2 cup green onion, chopped

1 lime, juiced

2 tbsp balsamic vinegar

1/2 tsp cumin

2 medjool dates, pitted

1 clove garlic


1Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.

2Bake squash for 60 minutes, turning halfway through.

3While squash is roasting, cook the quinoa according to package instructions. Remove from heat.

4Stir in chickpeas, raisins, and green onion.

5When squash is finished, add squash to quinoa mix.

6Blend lime juice, balsamic vinegar, cumin, dates, and garlic.

7Pour dressing over quinoa salad.

8Serve on top of choice of greens.

Variation: add granny smith apples, pomegranate seeds, and/or fresh cilantro.



Nutrition Facts

Serving Size2 cups (approx. 290 grams)
Calories409 kcal
Protein13.6 grams
Total Fat4.4 grams
Total Carbohydrates84 grams
Dietary Fiber13.4 grams

About the Author

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.