Quinoa Salad with winter veggies

This quinoa salad with winter vegetables is a hearty, plant-based meal or side dish that is so satisfying and delicious.

Of course you can make this quinoa salad any time of year. The pumpkin seeds, butternut squash and craisins remind me of fall and winter. And the sweet-and-tangy flavor combination is a real winner, y’all!

If you want a couple other quinoa salad recipes with alternate flavor profiles, check out quinoa black bean salad and Mediterranean quinoa salad.

How to make quinoa salad

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this quinoa salad, you will need the following:

• butternut squash
• olive oil
• salt and pepper
• cooked quinoa
• baby spinach
• red onion
• craisins
• pumpkin seeds
• rosemary
• olive oil
• balsamic vinegar
• dijon mustard
• maple syrup (or sweetener of choice)
• garlic
• oregano

Cooking the veggies

Cook the squash: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the cubed squash to a medium size mixing bowl, drizzle the squash with 1 tablespoon olive oil and a sprinkle of salt and pepper and toss to coat it all. Spread the squash onto the baking sheet in a single layer. Cook it for 20-25 minutes in the preheated oven until it is lightly golden brown and tender.

Set aside to cool.

Cook the spinach: Heat up a medium size skillet to medium heat with some olive oil. Add the spinach and toss and cook it in the oil until it is wilted, about 2-3 minutes. Season the spinach with a pinch of salt and pepper.

Make the vinaigrette

Add all ingredients except the olive oil to a mixing bowl and whisk to combine. Pour in the olive oil in a slow and steady stream while whisking to emulsify. You can also add all ingredients to a mason jar with a lid and shake well.

Assemble the quinoa salad

Place the quinoa in a large bowl and spread it out to cover the bottom of the bowl. Arrange the cooked squash, spinach, red onion, craisins and pumpkin seeds on top of the quinoa.

Pour on the dressing and toss.

Season with more salt and pepper if needed and garnish with fresh rosemary. Serve immediately or place into the refrigerator for up to 2 hours and serve cold.

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Quinoa Salad with winter veggies

This quinoa salad with winter vegetables is a hearty, plant-based meal that is so satisfying and delicious.

Course Main Course, Salad, Side Dish

Cuisine American, Vegan

Keyword Greek quinoa salad, quinoa salad recipe, winter quinoa salad

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 side dish servings

Calories 342 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the salad

• 1 butternut squash medium, peeled and cut into 1-inch cubes – about 3 cups
• 2 tablespoons olive oil – divided
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cups cooked quinoa
• 2 cups baby spinach
• ⅓ cup red onion chopped
• ⅓ cup craisins
• 2 tablespoons toasted pumpkin seeds
• Fresh rosemary – optional for garnish

For the vinaigrette

• ⅓ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon dijon mustard
• 2 teaspoons maple syrup (or sweetener of choice – honey, agave, etc.)
• 2 cloves garlic – peeled and minced
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Cook the squash: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the cubed squash to a medium size mixing bowl, drizzle the squash with 1 tablespoon olive oil and a sprinkle of salt and pepper and toss to coat it all. Spread the squash onto the baking sheet in a single layer. Cook it for 20-25 minutes in the preheated oven until it is lightly golden brown and tender. Set aside to cool.
2. Cook the spinach: Heat up a medium size skillet to medium heat with some olive oil. Add the spinach and toss and cook it in the oil until it is wilted, about 2-3 minutes. Season the spinach with a pinch of salt and pepper.
3. Make the vinaigrette: Add all ingredients except the olive oil to a mixing bowl and whisk to combine. Pour in the olive oil in a slow and steady stream while whisking to emulsify. You can also add all ingredients to a mason jar with a lid and shake well.
4. Assemble the salad: Place the quinoa in a large bowl and spread it out to cover the bottom of the bowl. Arrange the cooked squash, spinach, red onion, craisins and pumpkin seeds on top of the quinoa. Pour on the dressing and toss. Season with more salt and pepper if needed and garnish with fresh rosemary.
5. Serve. Serve immediately or place into the refrigerator for up to 2 hours and serve cold.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Quinoa Salad with winter veggies

Amount Per Serving

Calories 342 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Sodium 612mg27%

Potassium 674mg19%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 11g12%

Protein 6g12%

Vitamin A 14236IU285%

Vitamin C 30mg36%

Calcium 99mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.