Make Ahead
Roasted Butternut and Red Quinoa Salad with Spicy Lime Vinaigrette
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30 Reviews
NXL
February 14, 2022
This is soooo delicious! I wouldn't change a thing. I put all of the dressing on.
Renee B.
November 23, 2018
This was really good. I use tricolor quinoa because it's what we had. I decided to add pomegranate arils (all from one pomegranate) for a little sweet burst of juiciness. The salad was very good without the arils but I think even better with them. My vegetarian niece was very pleased to have it at the Thanksgiving dinner table. Not traditional but still enjoyed by all. Thanks for sharing the recipe.
Karma I.
November 7, 2018
I am obsessed with this recipe! I substituted the quinoa with a really nice wild rice and added a few handfuls of cranberries as well. This is the perfect fall recipe and even better the next day!
Joeyman9
October 9, 2016
I know this recipe has been around awhile, however, this is amazingly delicious, great flavors. I didn't expect much for a dish that doesn't look as colorful as it tastes.
MM92572
January 30, 2016
This was delicious! I realized at the last minute that I was all out of quinoa (oops!) so used isreali couscous instead, and it was great. Used about 3/4 of the dressing bc otherwise it could have been too much. Will definitely make again.
Danielle
March 9, 2015
It's just starting to feel like spring here, and this was the perfect dish to transition seasons. The hearty squash and beans paired with the bright citrus and cilantro is such an unexpectedly delicious combination. Separately, I may become addicted to these pumpkin seeds. So good!!
suziqcu
March 6, 2015
Trying to incorporate more quinoa in my diet. Snowed in and wondering it it would be substantially different if I roasted sweet potatoes instead?
Jill E.
March 6, 2015
That sounds like a lovely alternative! As long as they still have a nice textural balance with the quinoa, sweet potato would be great.
Arakasi
February 19, 2015
I think the pepitas come out better if you toast them first, and then toss with oil and paprika.
rachelanna
October 17, 2014
This ended up so, so delicious. Making the dressing a day ahead was totally fine. I cooked the quinoa the night before too -- made it easy enough to throw together on a Monday night after a long day at work. This is going in the dinner rotation for sure.
QueenOfGreen
October 17, 2014
This is my new favorite desk lunch! (I topped it off with a little grilled chicken too.)
rachelanna
October 12, 2014
I'm excited to make this tomorrow. Question: can I make the dressing a day ahead? Trying to prep for the week. If anyone has tested this out/has a hunch, let me know. Thanks!
Manhattan T.
September 7, 2014
Much more delicioius than the sum of its parts. Though there are multiple components at work here, they certainly all seem to work together beautifully, taste-wise. I'm not a huge smoked paprika fan but used the full amount with great success. I skipped the pepper flakes in fear of the dressing being too spicy and I'm glad I did. It was great w/o. I could see that a bit of baby kale, wilted, would also be great in this.
Marques
June 24, 2014
Fantastic recipe! Just had a feeling it would be good...It's summer, so used new corn and asparagus instead of butternut squash. Went light on the peppers because I was serving to others, but it could stand more heat. Wiil DEFINITELY add this to the rotation, maybe try different peppers.
Adam E.
March 19, 2014
Boy, I really wanted this one to work. Maybe I messed it up, but I don't think so. My only modification: serrano rather than jalapeno chili. Threw a lot away.
Amanda
March 4, 2014
I made this for an Oscar party and it was a hit! I doubled the recipe and am still eating it. Tastes even better as the days go on. Love it, and will definitely make this again.
Lauren S.
December 18, 2013
I have made this several times now for a dinner party, a friend who was recuperating from surgery, and a potluck. Each time it hits the spot. It travels and stays well. The mix of ingredients, tastes and textures are so perfect. Thanks for sharing!
blackberry
November 12, 2013
This is an outstanding quinoa recipe...I've converted many onto quinoa with this one! I could eat this on its own all week long. I've made it at least a handful of times to rave reviews, and it's now in the regular rotation. At first I was very modest with the jalapeno and flakes, but once all the ingredients are assembled, the sweetness of the squash balances perfectly with the light heat of the jalapeno and chili flakes, the smokiness of the paprika, and the bright acidity of the lime. Perfect! Also love how healthy and nutritious the mix of ingredients are. I generally cut the oil in the dressing down in half as I like my dressings more acidic, and it still tastes perfect to me. Thanks for a great recipe Jillian! Tonight it's being paired with piri piri bbq chicken :)
Jill E.
November 9, 2013
Thanks so much for sharing my recipe and all of the kind words! Hope to post some more healthful, flavorful new dishes for the winter!
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