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Chef Cindy

Roasted Butternut Squash & Quinoa Salad Recipe

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Roasted Butternut Squash & Quinoa Salad is another salad recipe to make with one of my favorite fall/winter squashes – Butternut Squash. Quinoa is a great base for this vegan salad providing 8 grams of protein and 5 grams of fiber in 1 cup. This becomes a “Power Bowl” when filled with micro-greens, cranberries and avocado!

Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!

Roasted Butternut Squash and Quinoa Salad – a “Power Bowl” of energy boosting nutrition!

Roasted Butternut Squash can go a long way and provide the main or accent ingredient for numerous recipes. As posted in the past, by roasting just one butternut squash and putting some aside or simply having some leftover from serving as a side dish, you can make additional recipes i.e., Roasted Butternut Squash Soup and Roasted Butternut Squash Salad with Pear & Pecan.

Cook the quinoa, cut up the avocado, and plate the ingredients – warm or cold, it makes a delicious lunch or dinner salad.

Be sure to mix all of the ingredients together to blend the flavors!

There is no need to add any dressing to this salad (or extra calories)! The creamy texture from the avocado mixed with all of the other ingredients provides a perfect balance. But if you desire, a drizzle of extra virgin olive oil can be added.

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Roasted Butternut Squash & Quinoa Salad Recipe

  • Author: Cindy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner, Salad
  • Method: Cook
  • Cuisine: Vegan, Vegetarian
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Description

Roasted Butternut Squash & Quinoa Salad Recipe is a “Power Bowl” of energy boosting nutrition combining butternut squash, quinoa, micro-greens, cranberries and avocado! Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!

 

Scale

Ingredients

2 cups of roasted butternut squash (*see recipe link in the instructions)

2 cups of vegetable broth

1 cup quinoa

1/4 cup cranberries

1 – 2 avocados

1/4 cup microgreens

Instructions

  1. Prepare the roasted butternut squash. 
  2. Combine vegetable broth and quinoa in a medium size pot. Heat to a boil, then simmer, covered, until the germ has spiraled out from the grain, approximately 15 minutes. Option: Toast the quinoa in a skillet, on low heat, before adding it to the pot. This gives an added roasted flavor to the grain.
  3. Cut the avocado into cubes.
  4. Plate the salad – quinoa as a base, then sections of cranberries, butternut squash, avocado and then topped with microgreens.

Notes

* If serving cold, you can prepare the quinoa and butternut squash ahead of time and refrigerate. Plate when ready to serve.

Keywords: roasted butternut squash salad, fall quinoa salad, winter grain salad, vegan, vegetarian

Roasted Butternut Squash with Pear & Pecan Salad Recipe

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Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

Roasted Butternut Squash with Pear & Pecan Salad

There are so many ways to use Butternut Squash when it is peeled, cubed and roasted. I especially love it mixed with greens, fruits and nuts in a salad. Try this Butternut Squash with Pear & Pecan Salad! Just drizzle with olive oil and balsamic vinegar for lunch (vegetarians can top with goat or feta cheese). Or you can have it alongside Roasted Butternut Squash Soup using a portion of the the roasted butternut squash put aside from the recipe.

How to make Roasted Butternut Squash Salad

Peel, Cut & Cube Butternut Squash,
Season & Roast at 375°

For additional guidance, check my post on how to roast a butternut squash.

  • Asian Pear
  • Cored

Asian Pears are available in the Fall/Winter seasons and are delicious in this salad! But, green D’Anjou Pears are great also. Simply core, slice and cube them for the salad. If you do not have an apple corer, just slice the pear in half and scoop or cut out the seeds.

Plate with your favorite greens & nuts
Top with extra virgin olive oil & balsamic vinegar and serve!
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Roasted Butternut Squash with Pear & Pecan Salad

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Roasted
  • Cuisine: Salad
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Description

Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

Scale

Ingredients

2 cups of spinach and 2 cups of arugula, cleaned & mixed

1 pear (Asian recommended if available), cored, sliced & cubed

1/4 –1/2 cup pecans, chopped with a few whole put aside for topping

2 cups of roasted butternut squash (**leftover), cooled or room temperature

extra virgin olive oil

balsamic vinegar

*3 – 4 tablespoons goat or feta cheese (vegetarian option)

sea salt & fresh pepper

Instructions

  1. Plate greens and top with butternut squash, pears and pears.
  2. Drizzle with extra virgin olive oil and balsamic vinegar, salt & pepper to taste

 

Notes

A blend of different greens, nuts or fruits can be used and will taste delicious with this recipe!

** If leftover squash is used, this salad can be pulled together in less than 15 minutes!

Keywords: roasted butternut squash recipe, asian pears, vegan, vegetarian, salad

Roasted Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup

Besides being surrounded by beautiful colors from the fall foliage here in the northeast, we delight in the abundance of squash that becomes available to us from our local farmers or markets. Roasted Butternut Squash Soup Recipe is one of my favorite fall dishes to make!

Squash – Delicata, Acorn, Butternut, Pumpkin, Kaboucha ….

The easiest way to cook most squashes and pumpkins are to simply place them in the oven and bake them. Once they can be pierced easily with a fork, they can be sliced open, seeds scraped out and then scoop out the “flesh” to be used in a recipe.

I prefer to peel & then roast!

Butternut Squash prepped , cubed and ready to be roasted
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Roasted Butternut Squash Soup Recipe

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 – 6 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Vegan
Print

Description

Roasted Butternut Squash Soup is a fall favorite of mine throughout the season and for Thanksgiving. This is a great vegan/vegetarian version topped with 

Scale

Ingredients

I Butternut Squash, large

2 tablespoons extra virgin olive oil

2 tablespoon maple syrup

1/2 teaspoon salt

1/2 large onion

1 garlic clove

1 tablespoon oil

1/2 teaspoon salt

2 cups water

4 cups vegetable stock

1 cinnamon stick

2 bay leaves

1/2 teaspoon thyme

2 tablespoons Pepitas (punmpkin seeds)

1/4 tsp oil 

cinnamon

cayenne pepper

sea salt

2 – 3 tablespoons Pumpkin Seed Oil 

3 sage leaves chopped fine

Instructions

  1. Preheat oven to 375°.
  2. Peel and seed the butternut squash. Cut into cubes and put in a large bowl or measuring cup. It should be approximately 4 – 6 cups of butternut squash. 
  3. Pour maple syrup and olive oil into the bowl and mix thoroughly. Sprinkle with salt and stir.
  4. Spread on a lined baking sheet and roast in oven for approximately 45 minutes.
  5. While roasting, dice 1/2 onion and chop garlic.
  6. In a large pot, heat 1 tablespoon oil, add onion and cook until softened. Add garlic and keep on heat for another 5 minutes without browning the garlic.
  7. Add 2 cups of water and 4 cups of vegetable stock to the pot. Add in the cinnamon stick, bay leaves and thyme.
  8. Simmer on low heat or set aside until the squash is ready. Add 4 cups of squash to the pot and cook on med-low heat for another 30 minutes. *
  9. Remove the cinnamon stick and bay leaves. You can blend with a hand blender right in the pot. Or, ladle carefully into a blender (in batches 1/2 way filled & top open  to let heat escape – but covered with a cloth). Blend until there are no more chunks and the soup is smooth.
  10. Set aside covered in a pot. 
  11. Place Pepitas on a baking sheet. Drizzle with olive oil and a small sprinkle of cinnamon, salt and cayenne and toast in the oven at 275° for 5 – 7 min. 
  12. Heat soup and add more water or vegetable stock to thin out to desired consistency. Ladle soup into bowls. Top with Pepitas, a drizzle of oil and some chopped sage.

Notes

*If there is more than 4 cups of squash, you can set aside for using in another recipe (see chef cindy’s site for other ideas) or you can add to the soup and just add more water.

Keywords: Butternut Squash Soup, Vegan, Vegeatrian, Thanksgiving, Fall, Autumn

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