Butternut Squash Quinoa Salad is full of flavor and nutrients with roasted pumpkin seeds, beets, and feta. It’s high protein and high fiber!
Why You’ll Love Butternut Squash Quinoa Salad
Quinoa is a great base for a grain salad because it has a fluffy, light texture and it is a high protein and fiber grain. It goes with almost everything. This quinoa salad is full of fall flavors with butternut squash, pumpkin seeds, beets, feta, and thyme. The dressing is made with olive oil, maple syrup, Dijon mustard, and white wine vinegar.
This Butternut Squash Quinoa salad has 16.5 grams of protein and 10 grams of fiber per serving. It will keep you full and satisfied! For meal prep, add a little more protein with pork tenderloin, tofu, or chicken. Chicken is usually my go-to protein, but I like to eat a variety of protein sources so I tried a pork tenderloin dry rub recipes from the National Pork Board and it turned out great.
Ingredients
- Butternut squash: a fall staple high in fiber and vitamins A and C.
- Olive oil: heart healthy monounsaturated fats.
- Maple syrup: adds sweetness and flavor. Provides minerals, including manganese and zinc, and antioxidants.
- Quinoa: a grain to provide carbs for energy along with protein and fiber.
- Beets: packed with nutrients, including fiber, folate, and manganese. I like Trader Joe’s steamed and peeled beets. You can also use canned beets for a convenient way to enjoy cooked beets.
- Pumpkin seeds (or pepitas): provide fiber and rich in manganese, copper, magnesium, phosphorus, and zinc,
- Feta: gives a salty and tangy flavor. Adds protein and calcium.
- Thyme and black pepper: adds flavor!
How to Make Butternut Squash Quinoa Salad
Preheat oven to 400°F. Place chopped butternut squash on a large rimmed baking sheet. Drizzle olive oil, maple syrup, and pepper. Toss to coat. Bake for 15 to 20 minutes, turning halfway.
Cook quinoa according to package instructions.
To roast pumpkin seeds: Bake at 350°F for 10-15 minutes, or until brown. You can also buy roasted pumpkin seeds.
Prepare dressing: in a small bowl, mix white wine vinegar, olive oil, Dijon mustard, and maple syrup. Set aside.
In a large mixing bowl, add quinoa, butternut squash, beets, pumpkin seeds, feta, thyme, and dressing. Stir to mix. Serve warm or cooled.
Tips
- Store in airtight container in the refrigerator for up to 4 days.
- If you don’t like beets, try replacing with ¼ to ½ cup dried cranberries. Look for reduced sugar options.
- Enjoy warm or cooled. I reheated it in the microwave to make it warm, but not hot.
Try These Meal Prep Recipes Next
- Chicken and Kale Pasta Salad
- Greek Lentil Salad
- Healthy Hamburger Salad with Fries and Secret Sauce
- Salmon and Kale Quinoa Salad with Kale Meal Prep
- Chickpea Edamame Salad
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Butternut Squash Quinoa Salad
Ingredients
- 1 cup quinoa, dry
- 20 oz butternut squash chopped
- 1 tsp olive oil
- 1/2 Tbsp pure maple syrup
- 1/2 tsp ground black pepper
- 1 1/2 cups cooked beets diced
- 1/2 cup pumpkin seeds shelled & roasted
- 1/2 cup crumbled feta
- 2 Tbsp fresh thyme chopped
Dressing
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp pure maple syrup
Instructions
- Preheat oven to 400°F. Place chopped butternut squash on a large rimmed baking sheet. Drizzle olive oil, maple syrup, and pepper. Toss to coat.Bake for 15 to 20 minutes, turning halfway.
- Cook quinoa according to package instructions.
- To roast pumpkin seeds: Bake at 350°F for 10-15 minutes, or until brown. You can also buy roasted pumpkin seeds.
- Prepare dressing: in a small bowl, mix white wine vinegar, olive oil, Dijon mustard, and maple syrup. Set aside.
- In a large mixing bowl, add quinoa, butternut squash, beets, pumpkin seeds, feta, thyme, and dressing. Stir to mix. Serve warm or cooled.
Notes
- Store in airtight container in the refrigerator for up to 4 days.
- If you don’t like beets, try replacing with ¼ to ½ cup dried cranberries. Look for reduced sugar options.
- Enjoy warm or cooled. I reheated it in the microwave to make it warm, but not hot.
