Oh hayyyyy fall. I see you slowly creeping in with your cool breezes and your cinnamon scent. Stop by and stay a while, especially if you come with this butternut squash quinoa salad.
We had a quiet weekend at home last weekend and with the unpredictable weather in Idaho (it’s fall! It’s summer! It’s SNOWING! What) I was craving something roasted and fall-like. Cue all the butternut squash.
This roasted butternut squash quinoa salad is so chock-full of fall flavor! The sauteed onions blended into the dressing are the perfect layer of flavor. Plus, the dressing also has maple syrup and apple cider vinegar, giving it a sweet and savory kick! The whole thing is finished off with toasted nuts that are technically optional, but I highly recommend.
I highly recommend serving this with some grilled chicken and greens! We rubbed some kale and arugula with a little olive oil and a dash of apple cider vinegar for the perfect pairing. This salad also kept super well in the fridge and made for high-quality leftovers! I ate it cold straight out of the container, and reheated some to top with runny eggs for breakfast. It really is the perfect combo of flavors and therefore the perfect base or side for everything!
Note: this is a hands-on recipe and does use a lot of dishes (always something I’m considering)! It’s completely worth the trouble, but make sure you do have 45-60 minutes to dedicate to mixing it all up! There’s not a lot of passive time with this one.