Winter Quinoa Salad with Butternut Squash

  • Author: She Likes Food
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 1x
  • Category: Salad, Vegan, Gluten Free
  • Method: Oven and Stove
  • Cuisine: American


This Winter Quinoa Salad is packed with lots of vegetable and protein!


  • 1 cup uncooked quinoa
  • 1 medium sized butternut squash, peeled, seeded and diced
  • 3 teaspoons olive oil
  • 1 (15 oz) can chickpeas, or 1 1/2 cups
  • 4 cups baby kale leaves
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup toasted chopped walnuts
  • Salt and pepper


  • 1/2 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cook quinoa according to package directions.  Once finished cooking, fluff with a fork and add to a large bowl.
  2. Pre-heat oven to 400 degrees F.  On a large sheet pan, toss together the diced butternut squash, olive oil and salt and pepper.  Bake until fork tender, about 40 minutes, depending on how big they are.
  3. Add the butternut squash, chickpeas, kale, dried cranberries and walnuts to the bowl with quinoa and mix until combined.
  4. Add all dressing ingredients to a small bowl or jar and whisk until combined.
  5. Pour desired amount of dressing over salad and toss.  Season with salt and pepper to taste.


  • Salad can be stored in the refrigerator for up to 4 days.
  • I would hold off on dressing the salad if not eating immediately.