Quinoa butternut squash salad

Quinoa butternut squash salad

40 min
The colours of autumn decorate our quinoa butternut squash salad. It is a festive fusion of sweet, roasted butternut squash and nutty quinoa. Creamy white cheese cubes and crunchy pumpkin seeds ensure every bite is filled with exciting textures. Dried cranberries offer a tart surprise, while rocket leaves add a refreshing contrast. Whether you warm it up to fend off the autumn chill or serve it cool as a side to your main event, this salad is ready to party on your plate!
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Instructions

  • Cut the butternut squash in half and dig out the seeds. Cut the halves in two and cut the 4 pieces you now have into wedges. Peel off the hard skin and cut into cubes or pieces of similar size.
  • Peel onions, halve them, and cut them into wedges.
  • Lay the butter squash pieces and onions on a baking sheet, splash with oil, salt, and pepper, and roast in the oven at 200 °C for 20 minutes.
  • Rinse and cook the quinoa according to the package instructions.
  • Roast the pumpkin seeds.
  • Open the jar of cheese cubes, pour the oil into a small bowl, and squeeze the juice of one lemon into the oil.
  • Chop the herbs finely.
  • Pour the lemon-flavoured oil into the bowl of quinoa, add cranberries, roasted pumpkin seeds, and herbs and mix. Add salt and pepper if needed.
  • When the pumpkin cubes and onions are ready, arrange the salad on a serving plate by layering rocket salad, quinoa, pumpkin, onion, and cheese cubes. Serve warm or cold.
Enjoy!

FAQ: Questions about quinoa butternut squash salad

Below, find answers to common questions that may come up as you make this quinoa butternut squash salad.

Can the quinoa butternut squash salad be served warm?
Yes, you can serve the quinoa butternut squash salad warm. A warm salad is comforting on chilly days, while a cold one is perfect when it is warmer outside. To serve it warm, just mix the roasted squash and onions with the quinoa, rocket, and other ingredients. The heat will slightly wilt the rocket and warm up the quinoa, bringing all the flavours together nicely.
Can I prepare quinoa butternut squash salad beforehand?
Yes, you can prepare parts of this quinoa butternut squash salad ahead of time. Roast the butternut squash and cook the quinoa up to 2 days in advance. Store them in the fridge in separate airtight containers. Just before serving, assemble the salad with the rest of the ingredients to keep the flavours bright and fresh.
How should I store quinoa butternut squash salad?
If you have any leftover quinoa butternut squash salad, keep it in an airtight container in the fridge. If it is already dressed, try to eat it within 1–2 days so it stays fresh. An undressed salad will last up to 3 days. Since the rocket is best enjoyed fresh, it is a good idea to toss the salad together right before serving. But feel free to prep the ingredients in advance to save time!

Ingredients

Butternut squash
1
Oil
2 tbsp
Red onions
2
Quinoa
200 ml
Apetina® 50% Less Fat Original White Cheese with smoked chilli
275 g
Dried cranberries
200 ml
Pumpkin seeds
200 ml
Rocket salads
70 g
Lemon, juice
1
Fresh leaf parsley
2 tbsp
Fresh oregano
2 tbsp
Salt
Pepper
Other recipes
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Tips: Perfecting your quinoa butternut squash salad

Check out our favourite tips to take your quinoa butternut squash salad from simple to spectacular. These ideas will boost the flavours and textures, making every bite impressively delicious.

Selecting the best butternut squash

For a truly memorable quinoa butternut squash salad, start by choosing the right squash. Look for one that is heavy for its size and has matte skin – this usually means it is ripe and packed with flavour. When cooked, it should turn deliciously creamy. Be sure to avoid any squash with soft spots or signs of decay; these could ruin both the flavour and texture of your salad.

Cooking fluffy quinoa

Rinse the quinoa under cold water to remove the bitter-tasting saponins, which will give it a clean, nutty flavour. When cooking, add a pinch of salt to enhance its taste. Keep an eye on the quinoa while it cooks; aim for a tender texture that still has some bite, much like ‘al dente’ pasta. Be careful not to overcook it, though; you want to avoid it turning mushy, which could spoil the variety of textures in your salad.

Use your leftovers

Got some leftover quinoa butternut squash salad? Try turning it into a tasty wrap! Just add a spread like mayonnaise, or throw in some roasted chicken or turkey for extra flavour. It is an easy way to breathe new life into leftovers and make a filling lunch.

Enjoy a warm quinoa butternut squash salad with white cheese

Gather friends and family around the dinner table and serve warm quinoa butternut squash salad. The salad is packed with thrilling ingredients that give every forkful something to look forward to. White cheese adds a creamy, tangy element to the soft butternut squash and fluffy quinoa. But that is just the beginning – there is so much more to look forward to in the salad.

Try more recipes with butternut squash, such as our roasted winter vegetables or butternut squash pizza. 

Tender roasted butternut squash paired with fluffy quinoa

There is something so satisfying about biting into tender butternut squash. It is soft and creamy, making every bite feel satisfying and comforting. Paired with fluffy quinoa, this recipe really lets the textures shine. That is not to say that the combination does not offer great flavours. On the contrary, it offers a lovely mix of sweet, caramelised butternut squash and mildly nutty quinoa. And when the quinoa is cooked just right, it soaks up all those delicious flavours from the other ingredients, making each bite a little bit better than the last.

With tart cranberries and crunchy pumpkin seeds

Dried cranberries not only brighten up the salad with their vibrant colour but also add little bursts of tangy sweetness. They bring a fresh touch to the mix. And for some balance, roasted pumpkin seeds are a perfect match. They add a rich, nutty flavour and a much-welcome crunch, which really ties everything together. It is all about that contrast!

Dressed with lemon-flavoured oil

To dress the salad, we use the leftover oil from the white cheese and mix it with a splash of tangy lemon juice. The oil has already been seasoned with smoky chilli, adding just the right amount of heat to the dressing. Together, they form a silky drizzle that brings the salad to life and allows the fluffy quinoa to soak up all those fresh, rich flavours.

Add your own touch

You can always adjust our recipe if you want to explore new flavours. For instance, pumpkin seeds can be replaced with toasted walnuts, pecans, or almonds, adding a similar crunch and nuttiness. Walnuts impart a rich, earthy, and slightly bitter flavour, while pecans have a sweet, buttery taste. Almonds bring a warm, nutty aroma, subtle sweetness, and a satisfying crunch.

If you want to add more vegetables to the salad, try roasted parsnips, sweet potatoes, or both. For a festive touch, swap cranberries for pomegranate seeds, which add a tangy sweetness perfect for winter.

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