Butternut Squash Quinoa Vegan Salad Recipe

This delicious Butternut Squash Quinoa Vegan Salad is perfect eaten warm or cold. There’s a little heat from the red pepper flakes that gives a nice flavor contrast to the sweet cranberries. I used chopped pecans in mine, but you can really use whatever nuts or seeds that you choose. This dish is great for vegan meal prep. You can make it on a Sunday and have it for lunches throughout the week.

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Butternut Squash Quinoa Vegan Salad Recipe

Ingredients

• 1 cup uncooked quinoa
• 1 medium butternut squash, peeled, seeded and cubed
• 3 teaspoons olive oil
• 1 (15 oz) can chickpeas
• 4 cups baby spinach
• 1/2 cup dried cranberries
• 1/2 cup toasted chopped pecans
• 1/2 teaspoon red pepper flakes
• Salt and pepper

Dressing for Butternut Squash Quinoa Vegan Salad

• 1/2 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon lime juice
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Cook the quinoa according to directions. Once cooked, fluff with a fork and put into a big bowl.
• Pre-heat the oven to 400 degrees F. On a sheet pan toss together the diced butternut squash, olive oil, red pepper flakes, salt, and pepper. Bake until tender, or for about 40 minutes. Add the butternut squash, chickpeas, baby spinach, dried cranberries, and pecans to the quinoa and mix until combined.
• Combine all of the dressing ingredients to a small bowl and whisk together.
• Pour dressing over salad and toss. Season your dish with more salt and pepper if it’s warranted.

Did you like this Butternut Squash Quinoa Vegan Salad recipe? Let us know in the comments below.