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4.99 from 199 votes

Butternut Squash Quinoa Salad

This Butternut Squash Quinoa Salad is a seasonal recipe that is perfect for holiday gatherings and Thanksgiving- bursting with color & flavor
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 348kcal
Author Yumna Jawad


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


  • Preheat the oven to 400°F degrees, and line a large baking sheet with parchment paper.
  • Place the butternut squash onto the prepared baking sheet and drizzle olive oil on top. Season with salt and pepper and toss to coat. Spread the squash into an even layer and roast until they soften and begin 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 tenderize them.
  • Add the quinoa and cooled butternut squash on top of the kale and dressing 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.



Storage: Keep the salad covered and refrigerated for up to 3 days.


Calories: 348kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 737mg | Potassium: 1071mg | Fiber: 5g | Sugar: 10g | Vitamin A: 26668IU | Vitamin C: 121mg | Calcium: 245mg | Iron: 3mg