1. Introduction
Roasted Butternut Squash, Apple & Quinoa Salad with Honey Vinaigrette is the perfect balance of comfort and freshness. It celebrates the best seasonal produce while delivering impressive nutrition in every bite. The sweetness of roasted butternut squash pairs beautifully with crisp apples, while fluffy quinoa adds heartiness and plant-based protein. At the same time, peppery arugula keeps the salad light and refreshing.
What truly makes this dish special is the contrast of flavors and textures. The dried cherries bring a gentle chew and natural sweetness. Fresh basil adds a fragrant, unexpected twist. Creamy feta ties everything together with a savory finish. Finally, the honey vinaigrette creates a smooth balance of sweet, tangy, and rich notes.
This salad works wonderfully for busy weeknight dinners. It is also elegant enough for holidays and gatherings. You can serve it as a main dish or as a colorful side. It pairs well with chicken, salmon, or eggs for added protein. Best of all, it is gluten-free and easy to customize. If you enjoy cozy, nourishing meals that feel special yet simple, this salad will quickly become a favorite on your table.
2. Ingredients
Salad:
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 1/3 cup fresh basil, finely chopped
- 1 1/2 cups cooked quinoa
- 2 cups arugula
- 1/2 cup feta cheese, crumbled
- 4 cups butternut squash, cooked and roasted
- 1 large apple, diced (about 1½ cups)
- 1/3 cup dried cherries
- Juice of 1/2 lemon, freshly squeezed
- 3–4 tablespoons olive oil
- 1–2 tablespoons honey (adjust to taste)
- 3 tablespoons balsamic vinegar
- Salt and black pepper, to taste
3. Directions
1. Preheat the oven to 425°F (220°C).
2. Peel, seed, and chop the butternut squash into bite-sized cubes.
3. Toss the squash with olive oil and a pinch of salt.
4. Spread evenly on a parchment-lined baking sheet.
5. Roast for 25–30 minutes. Flip halfway for even browning.
6. Remove when tender and lightly caramelized.
7.In a large bowl, add arugula, cooked quinoa, chickpeas, apples, dried cherries, basil, feta, and roasted squash.
8.In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, honey, salt, and pepper.
9. Pour the dressing over the salad.
10.Toss gently until everything is well coated. Serve immediately or slightly chilled.
4. How to Prepare
Start by preparing the quinoa in advance. Rinse it well, then cook according to package instructions. Let it cool slightly so it does not wilt the greens. Next, focus on the butternut squash. Cutting it into even cubes ensures even roasting. Roast until the edges are golden and soft inside.
While the squash roasts, wash and dry the arugula. Dice the apple just before assembling to keep it fresh and crisp. Chop the basil finely to release its aroma. Drain and rinse the chickpeas well.
For the dressing, whisk slowly so the oil emulsifies properly. Taste and adjust sweetness or acidity as needed. When everything is ready, assemble gently. This keeps the ingredients intact and visually appealing.
5. Preparation Time
- Ingredient prep: 15 minutes
- Quinoa cooking time: 15 minutes
- Squash roasting time: 25–30 minutes
- Dressing preparation: 5 minutes
- Final assembly: 5 minutes
- Total time: Approximately 45–50 minutes
6. Servings
- Serves 4 people as a main salad
- Serves 6 people as a side dish
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7. Recipe FAQs
1. Can I make this salad ahead of time?
Yes. Prepare all components separately and assemble just before serving for best texture.
2. Is this salad vegan?
It can be. Simply remove the feta or replace it with a vegan alternative.
3. What apples work best for this recipe?
Crisp apples like Honeycrisp, Fuji, or Granny Smith work very well.
4. Can I use another grain instead of quinoa?
Yes. Farro, couscous, or brown rice are good substitutes if gluten-free is not required.
5. How long does this salad last in the fridge?
It stays fresh for up to 2 days when stored in an airtight container.
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8. Conclusion
Roasted Butternut Squash, Apple & Quinoa Salad with Honey Vinaigrette is more than just a salad. It is a celebration of seasonal flavors, vibrant colors, and nourishing ingredients. Every bite offers warmth from the roasted squash, freshness from the apples and arugula, and richness from the feta and honey dressing.
This dish fits beautifully into a healthy lifestyle. It is naturally gluten-free, filling, and packed with nutrients. At the same time, it feels indulgent and comforting. That balance makes it ideal for both everyday meals and special occasions.
The recipe is flexible and forgiving. You can adjust sweetness, add protein, or swap ingredients based on what you have. Most importantly, it brings joy to the table. Whether you serve it warm or slightly chilled, it always feels inviting.
If you are looking for a fall-inspired recipe that is easy, wholesome, and impressive, this salad is an excellent choice. Once you try it, it is sure to become a seasonal favorite you return to again and again.
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