Butternut Squash Quinoa Salad

This Butternut Squash Quinoa Salad hits that sweet and savory spot just right! Hearty, full of texture, and genuinely satisfying down to the last bite.

Course Lunch, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 310kcal

Author Julia Maz

Ingredients

For the Salad:

10 oz butternut squash, peeled and cut into ½-inch cubes
1 cup cooked quinoa, completely cooled
3.5 oz vegan feta cheese, cubed or gently crumbled
1 small red bell pepper, finely diced
½ small red onion, finely chopped
¼ cup fresh parsley, finely chopped
1 tbsp olive oil, for roasting
½ tsp salt, or to taste
½ tsp Italian seasoning

For the Maple Soy Dressing:

3 tbsp olive oil
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp fresh lemon juice
1 tsp Dijon mustard

US Customary - Metric

Instructions

Place your diced butternut squash into a bowl, drizzle with olive oil, and season with salt and Italian seasoning. Toss well so every cube is lightly coated. Transfer to your air fryer basket and air fry at 400°F (200°C) for about 12–15 minutes, shaking the basket halfway through, until the squash is fork-tender and nicely caramelized along the edges. Transfer to a plate and let it cool completely. (No air fryer? You can easily roast it on a baking sheet in the oven at 400°F / 200°C for 20–25 minutes!)
10 oz butternut squash, peeled and cut into ½-inch cubes, 1 tbsp olive oil, for roasting, ½ tsp salt, or to taste, ½ tsp Italian seasoning
In a large mixing bowl (or a pretty wooden serving bowl), combine your cooled cooked quinoa, cooled roasted squash cubes, finely diced red bell pepper, chopped red onion, fresh parsley, and cubed vegan feta. Keep a little bit of feta and herbs to the side if you want to sprinkle them on top right before serving.
1 cup cooked quinoa, completely cooled, 3.5 oz vegan feta cheese, cubed or gently crumbled, 1 small red bell pepper, finely diced, ½ small red onion, finely chopped, ¼ cup fresh parsley, finely chopped
In a small glass jar or bowl, whisk together the olive oil, soy sauce, pure maple syrup, fresh lemon juice, and Dijon mustard until smooth and emulsified. Give it a quick taste — you want that bold, balanced sweet-and-savory kick!
3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard
Pour the dressing evenly over the salad ingredients. Using a large wooden spoon or salad tongs, gently toss everything together until every grain of quinoa is coated in that savory-sweet goodness. Taste, adjust with an extra pinch of salt or squeeze of lemon if desired, and serve cold or at room temperature!

Video

Notes

🔀 Recipe Variations

🌰 Add some extra crunch
Toss in a handful of toasted pumpkin seeds (pepitas), chopped pecans, or toasted walnuts right before serving. They add a nutty aroma and a louder crunch in every bite.

🥬 Sneak in fresh greens
Toss in a couple of handfuls of baby arugula or chopped baby spinach. The peppery arugula pairs beautifully with the sweet squash and cuts through the savory dressing.

🍠 Swap the squash
No butternut squash on hand? Roasted sweet potato cubes, honeynut squash, or delicata squash work just as amazingly here with the exact same cooking time.

🫐 Add a sweet-tart pop
Stir in a couple of tablespoons of dried cranberries, tart cherries, or fresh pomegranate arils. They give that classic festive, jewel-toned harvest salad vibe!

🫙 Storage & Make-Ahead

🧊 Storage

Store any leftovers in an airtight glass container in the refrigerator for up to 3–4 days. The flavors actually meld and deepen overnight, making next-day leftovers taste even better! Give it a gentle toss before serving.

⏳ Make-ahead tip

You can roast the squash, cook the quinoa, and whisk the dressing up to 2 days in advance. Keep them in separate containers in the fridge, then just combine with the fresh veggies and feta right before serving so everything stays crisp and vibrant.

🎉 Potluck & holiday hero

No delicate greens here that wilt the second you look at them! You can drag this bowl to a friend’s dinner or Thanksgiving potluck, leave it on the counter, and it stays perfectly crisp and gorgeous until the last spoonful is scraped clean.

Nutrition