Roasted Squash & Apple Quinoa Salad

Roasted Squash & Apple Quinoa Salad
In partnership with Elaine Gordon (@eatingbyelaine).

Fluffy quinoa, tender maple roasted butternut squash, and crunchy apples are the just-right mix for this delicious salad, which can easily be made vegan. It’s a flavorful side dish or a tasty and light main!

Best For: Lunch, Dinner, Sides
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 8



Roasted Vegetables

    • 1 small butternut squash, peeled and cut into 1 in. cubes
    • 1 Tbsp olive oil
    • 1 Tbsp maple syrup
    • Salt and pepper to taste


    • 2 SweeTango® apples, chopped
    • 1 cup uncooked quinoa
    • ⅓ cup crumbled feta cheese (sub vegan feta)
    • ⅓ cup diced shallot
    • 1 cup candied pecans, roughly chopped
    • ¼ cup fresh chives, chopped
    • 2 Tbsp fresh Italian flat leaf parsley, chopped
    • Optional: fresh pomegranate seeds, Medjool dates, or dried cranberries

    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp maple syrup
    • 1 garlic clove, minced
    • 1 tsp salt


    1. Preheat oven to 415º F. Line a baking sheets with parchment or foil.
    2. Toss butternut squash in olive oil, maple syrup, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, until fork tender and lightly browned.
    3. Cook quinoa according to package directions. 
    4. While quinoa cooks, add dressing ingredients to a mason jar. Close tightly and shake to combine.
    5. Once squash is roasted and quinoa is cooked, combine salad ingredients in a large mixing bowl.
    6. Add dressing and toss. Garnish with pomegranate seeds, Medjool dates, or dried cranberries.

This Recipe Loves