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Quinoa Salad with Roasted Butternut Squash

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.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4
Calories 429 kcal


  • 1 large butternut squash, diced (2-3 cups)
  • 1 cup quinoa, dry
  • 1.5 cup chickpeas, cooked
  • 0.5 cup raisins
  • 0.5 cup green onion, chopped
  • 1 lime, juiced
  • 2 tbsp balsamic vinegar
  • 0.5 tsp cumin
  • 2 medjool dates, pitted
  • 1 clove garlic


  • Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.
  • Bake squash for 60 minutes, turning halfway through.
  • While squash is roasting, cook the quinoa according to package instructions. Remove from heat.
  • Stir in chickpeas, raisins, and green onion.
  • When squash is finished, add squash to quinoa mix.
  • Blend lime juice, balsamic vinegar, cumin, dates, and garlic.
  • Pour dressing over quinoa salad.
  • Serve on top of choice of greens.


Serving: 2gCalories: 429kcalCarbohydrates: 89.5gProtein: 14.2gFat: 4.5gFiber: 15.8g
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