Fall is my favorite time of year for cozy, hearty, yet healthy meals, and this roasted butternut squash and quinoa salad with maple Dijon dressing has quickly become a go-to for me.
It’s a vibrant, satisfying dish that’s packed with so many fall flavors, and it’s perfect for lunch or dinner—whether you’re making it for yourself or meal-prepping for the week ahead.
I love how versatile and easy this salad is. The sweetness from the butternut squash, the nuttiness from the quinoa, and the tangy punch from the maple Dijon dressing come together beautifully. Plus, with spinach, cranberries, and a sprinkle of feta, it feels like the ultimate fall salad.
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Ingredients for Your Healthy Fall Salad (Best Thanksgiving Salad Recipe)
This recipe is built around fresh, wholesome ingredients:
- Butternut Squash: The star of the dish, roasted to caramelized perfection.
- Quinoa: Protein-packed and fluffy, quinoa balances the sweetness of the squash.
- Baby Spinach: Adds a fresh, leafy green element to the salad.
- Dried Cranberries: Reduced-sugar cranberries bring a sweet-tart bite.
- Feta Cheese: Fat-free feta gives a salty, creamy contrast to the other ingredients.
- Maple Syrup: Just a touch for sweetness in the dressing.
- Dijon Mustard: Adds that bold tang to the dressing.
- Olive Oil: Used for both roasting the squash and in the dressing.
- Apple Cider Vinegar: A staple for a bit of acidity in the dressing.
- Salt and Pepper: Seasoning, of course!
How to Make It:
- Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and pop it in the oven for 25-30 minutes, or until it’s tender and has that beautiful caramelized color. The roasted squash will be slightly sweet, soft, and just perfect for this salad. - Cook the Quinoa
While the squash is roasting, it’s time to cook the quinoa. Rinse 1 cup of quinoa under cold water, then bring 2 cups of water to a boil in a medium pot. Add the quinoa, cover, reduce the heat, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside. It should be light and fluffy, ready to absorb the flavors from the dressing. - Make the Maple Dijon Dressing
In a small bowl, whisk together 1 tablespoon of maple syrup, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, 1 tablespoon of olive oil, and salt and pepper to taste. This dressing is tangy, sweet, and super flavorful—perfect for tying everything together. - Assemble the Salad
In a large bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, dried cranberries, and feta cheese. Drizzle the maple Dijon dressing over everything and toss gently to coat. It’s a beautiful mix of colors and textures, and the dressing gives the salad that extra zing.
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Roasted Butternut Squash and Quinoa Salad with Maple Dijon Dressing
Ingredients
- 1 Large Butternut Squash, Peeled & Cubed
- 1 Cup Quinoa, Rinsed
- 4 Cups Baby SPinach
- 1/3 Cup Reduced Sugar Dried Cranberries
- 1/2 Cup Crumbled Fat Free Feta Cheese
- 2 Tbl Olive Oil
- 1 Tbl Maple Syrup
- 1 Tbl Dijon Mustard
- 1 Tbl Apple Cider Vinegar
- Salt/Pepper to Taste
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Cook the quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat, and simmer for about 15 minutes, until all the water is absorbed. Fluff with a fork and set aside.
- Make the dressing: In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Assemble the salad: In a large bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, dried cranberries, and feta cheese. Drizzle with the maple Dijon dressing and toss gently to combine.
- Serve: Serve immediately, or refrigerate for later use as a healthy make-ahead meal.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!
FAQs:
Can I make this salad ahead of time?
Absolutely! This is one of the best things about this recipe. You can roast the squash and cook the quinoa ahead of time, then store them in the fridge. When you’re ready to eat, just assemble the salad with fresh spinach, cranberries, feta, and the dressing. It holds up well for up to 3 days in the fridge, making it perfect for meal prep.
Can I use a different green instead of spinach?
Sure! You can swap the spinach for any leafy green you prefer. Kale works well because it’s sturdy and holds up well if you’re prepping the salad for the week. Arugula can also add a nice peppery kick.
Is there a good substitute for quinoa?
Yes! If quinoa isn’t your favorite, you can use couscous, farro, or even brown rice. All of these will give the salad a hearty base, but quinoa’s protein content is what makes it such a great option for a balanced meal.
Can I add a protein to this salad?
For sure! Grilled chicken, roasted turkey, or even chickpeas would be great additions if you’re looking for a bit more protein. This salad is very versatile, so feel free to customize it based on your preferences.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. If you’re prepping it in advance, I suggest keeping the dressing separate until you’re ready to eat to avoid the spinach getting soggy. This salad should last 3-4 days when stored properly.
What’s the WW Points value?
This recipe comes out to about 8 WW points per serving. It’s filling, healthy, and full of ingredients that are perfect for a WW-friendly lifestyle.
Make It Your Own
The beauty of this roasted butternut squash and quinoa salad is how easily it can be adapted. Want to make it dairy-free? Leave out the feta or swap it for a vegan cheese option. Looking to add more crunch? Throw in some toasted pumpkin seeds or walnuts for extra texture. And if you love spice, a pinch of cayenne in the dressing can take it to another level.
This salad has quickly become one of my favorite fall dishes, and I hope you’ll love it just as much. Whether you’re serving it for a cozy weeknight dinner or packing it up for a work lunch, it’s healthy, hearty, and full of those delicious fall flavors.
