Butternut Squash Quinoa Salad
Updated Sep 22, 2025
This Butternut Squash Quinoa Salad recipe with kale and feta is a fall and Thanksgiving favorite. It's bursting with seasonal color and flavor
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A Fall Favorite Salad
I eat salads all year long (not just in the summer), but when the weather gets colder, I like to include warm roasted vegetables in salads like this Butternut Squash Quinoa Salad! Squash is everywhere in the fall, and roasting is is one of my favorite ways to prepare it because it gets bubbly and caramelized and adds so much flavor to any salad!
One of the great things about this butternut squash quinoa salad is that it holds up really well the next day, unlike other salads with spinach or lettuce which might wilt. The kale will actually absorb all that moisture and won’t get soggy for at least 2-3 days.
Happy Cooking!
– Yumna
Butternut Squash Quinoa Salad Ingredients
- Butternut squash: Check out my guide for how to cut butternut squash into cubes. You can also buy pre-cubed squash at the grocery store, or use acorn squash.
- Kale: I recommend kale because it doesn’t wilt as quickly as other greens, but use whatever greens you like.
- Quinoa: Here’s my guide on how to cook quinoa. You can also use farro, wild rice, or any of your favorite grains.
- Pomegranate seeds: Read my tips on how to cut a pomegranate or buy pomegranate arils at the grocery store.
- Feta cheese: Goat cheese works great, or try it with blue cheese for a real hit of flavor.
- Salad dressing: Olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
How to Make Butternut Squash Quinoa Salad
Butternut Squash Quinoa Salad
Video
Ingredients
For the Salad
- 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
For the Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Place the diced butternut squash onto the prepared baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread the squash into an even layer and roast until it softens and begins to caramelize, 30–35 minutes. Set aside to cool while preparing the rest of the salad.
- In a large serving bowl, whisk together the salad dressing ingredients. Add the chopped kale on top of the dressing and use your hands to massage the dressing into the kale to soften it.
- Add the cooked quinoa and cooled butternut squash on top of the kale and toss carefully to combine.
- Sprinkle pomegranate seeds and crumbled feta cheese on top and serve at room temperature or allow to cool in the fridge.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add a crunch. Toasted walnuts, toasted pecans, and roasted pumpkin seeds are nice additions. So are candied walnuts and candied pecans.
- Add dried fruit. Dried cranberries, dried cherries, and dried figs are great options.
- Increase the protein. Make the salad a full meal with roasted chickpeas, lentils, or grilled chicken.
Recipe Tips
- Cut the butternut squash into evenly-sized cubes. This way, they’ll all finish roasting at the same time.
- Don’t overcrowd the baking sheet. Spread out the squash cubes. If they’re too close together, they’ll steam instead of caramelizing.
- Toss the salad while it’s warm. Add the quinoa and squash to the dressed kale while slightly warm. They’ll soak up the flavors better this way.
Serving Ideas
- For Thanksgiving: Thanksgiving Turkey, Thanksgiving Stuffing, Green Beans with Almonds
- Potatoes: Garlic Roasted Potatoes, Mashed Sweet Potatoes, Hasselback Sweet Potatoes
- Rolls: Homemade Dinner Rolls, Garlic & Herb Skillet Dinner Rolls, French Bread Rolls
FAQs
Cover and refrigerate leftovers for 2–3 days.
You may have roasted it for too long. Next time, roast until it’s caramelized but still holds its shape.
Comments
I made this! Came out well! Thank you!
Yay, so glad you liked it! Thank you!!
Excellent. It was a big success! easy to make
So glad to hear!
I want to make this for Thanksgiving dinner, can I substitute fresh cranberries for the pomegranate? Also can baby kale be substituted for regular kale here? These are what I have on hand and I don’t want to ruin the recipe lol.
Yes, baby kale should be fine! It is not as hearty as regular kale so you may want to wait until right before serving to toss it with the dressing. Raw cranberries are quite tart, I think those might be a bit much for this salad, but a dried cranberry would work nicely!
If I make it the day before the quinoa and squash will be cold…should I make it same day so those are warm? Is it meant to have warm and cold components?
If served fresh, yes, there will be a mix of warm and cold components, but this is the type of salad that actually improves in flavor as it sits in the fridge and can be served cold, so it’s a matter of personal preference!
I made this last night with a couple of changes and the family loved it. We don’t like Feta Cheese or Quinoa so I toasted some Sunflower Seeds and added those. It was delicious.
It was wonderful to find a recipe that does not use Onions or Garlic as I am allergic to them. This was a real treat…thank you.
Sounds like you made some great swaps! Glad you enjoyed the recipe.
I made this dish for my church’s Christmas potluck and it was an absolute hit. I substituted dried sweetened cranberries for the pomegranate arils since they were out at the grocery store. I also left out the feta for the vegans. I made a triple recipe the night before since it did take some time to prepare the butternut squash. This dish will be a staple from now on during the holidays. Thank you so much!
That is amazing! Hope you continue to enjoy this salad during the holidays!
What did you replace the honey with to make it vegan? Maple syrup?
Yes, maple syrup will work well here!
Love this salad! So healthy, delicious and comforting on a colder day. Will definitely remake.
Thank you! I love that!
Served it for Thanksgiving with our own homegrown Sweet Fall Squash, gonna serve it for Christmas, too. Nutricious, delicious, and so visually appealing! It’s even better the 2nd day!
That’s amazing! I’m so glad to hear it!!
What could we use instead of red wine vinegar?
If you prefer not to use it, try lemon juice instead.
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