Make Ahead

Quinoa Salad with Butternut Squash and Spinach

October 21, 2011
4 Ratings
  • Serves 4
Author Notes

I love making roasted butternut squash and red onions with spinach and dried cranberries. One day I had some leftover quinoa and decided to add everything together. Delicious! —Anna Watson Carl

What You'll Need
  • 2 cups peeled, cubed butternut squash
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon cayenne
  • salt and pepper to taste
  • 6 ounces baby spinach
  • 1/2 cup dried cranberries
  • 1 cup cooked quinoa
  • 1/4 cup toasted pine nuts (optional)
  1. Preheat the oven to 425°F.
  2. Arrange the butternut squash and onion on an aluminum foil-covered baking sheet and drizzle with 1 tablespoon olive oil. Season with the cayenne, salt, and pepper and toss to combine. Roast for 30 minutes or until tender and just beginning to brown.
  3. Meanwhile, steam the spinach for 1-2 minutes until bright green and slightly wilted. Drain and squeeze out any excess water.
  4. In a large bowl combine the squash, onion, spinach, dried cranberries, quinoa, and the remaining tablespoon of olive oil. Season with salt and pepper to taste. Serve warm or at room temperature. (This is also delicious with toasted pine nuts!)

See what other Food52ers are saying.

  • healthierkitchen
  • Anna Watson Carl
    Anna Watson Carl
  • Anna Pieta
    Anna Pieta

3 Reviews

Anna P. May 7, 2014
This was ok but missing something. I liked the spicy butternut squash but the whole dish was a bit dry.
The spinach does not need to be cooked as it will wilt with the warm squash and quinoa.
healthierkitchen October 22, 2011
sounds delicious!!
Anna W. October 27, 2011