This roasted butternut squash salad with quinoa and apple is filled with all your favourite Autumn ingredients. Sweet roasted squash is tossed with crunchy apple, toasted walnuts, chickpeas, kale and quinoa, as well as a maple mustard dressing. Not only is this squash and quinoa salad packed with nutritional ingredients, but it’s also vegan-friendly! You can serve it exactly as it is or use it as a side dish to something like chicken or pork.
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- Nutritional Information
- Roast Butternut Squash Salad FAQ
- How to store Roast Butternut Squash Salad
- Can you freeze Roast Butternut Squash Salad?
- How to reheat Roast Butternut Squash Salad
- Is Roast Butternut Squash Salad gluten-free?
- What to serve with Roast Butternut Squash Salad
- Why You Should Make This…
- Watch the Video…
- Recipes You Might Also Like…
- How to Make Roast Butternut Squash Salad with Quinoa and Apple
Ok, so I know the thought of eating a salad in Autumn isn’t always the most appealing. Where’s my comfort food at, amIright? BUT, hear me out on this one, ok?
This roasted butternut squash salad isn’t just your standard, run-of-the-mill green salad. We’re talking sweet roasted butternut squash, roasted chickpeas, toasted walnuts, fresh, crunchy apple and some kale for good measure, all tossed through a base of quinoa. For the
pièce de résistance we’ve got a wonderful garlicky, mustardy maple dressing that ties everything together and lifts this dish to whole new levels of deliciousness.
The fact that this salad is served warm makes it all the more satisfying as the weather turns colder and the nights grow darker. At a time when my body is craving nothing more than beige foods (pasta and potatoes, I’m looking at you) this salad kind of makes me feel like I’ve got my life together. I feel like I’m meeting my fruit and veggie quota in a single meal. And I’m doing it in the tastiest way possible.
For my vegan guys and gals, this one is for you. This recipe is completely vegan as we’ve opted for maple syrup in the dressing instead of honey. Just make sure the mustard you’re using is definitely vegan and you’re good to go.
I like to serve this squash and apple salad exactly as it is, but it also works wonderfully as a side dish to chicken or pork. Serve it warm or cold, have it for lunch or dinner. It’s as versatile as you want to make it!
A lot of the ingredients in the recipe provide us with some fantastic nutrients, but it’s the butternut squash that really packs a nutritional punch. Not only is butternut squash a great source of fibre, but it also contains good amounts of vitamin A and vitamin C. Our bodies need vitamin A for the healthy structure and function of the skin and mucous membranes and also for a healthy immune system. Vitamin C is also important in the structure and function of connective tissues and blood vessels as well as being an antioxidant.
Kale is one of the most nutrient-dense foods available and, like butternut squash, is a great source of vitamin A and vitamin C. Kale is also a fantastic source of vitamin K, an essential nutrient involved in blood clotting and bone structure.
Chickpeas are a fantastic source of plant-based protein and contain all the essential amino acids except methionine. In this recipe, we’ve paired them with quinoa which contains methionine as well as a range of other amino acids. Amino acids are the building blocks for proteins and there are 9 essential amino acids we must get in our diets to ensure we remain healthy.
Chickpeas are also a great source of folate which is important for a healthy nervous system and for the formation of red blood cells. Meanwhile, quinoa contains the mineral magnesium which is required for healthy bones, the function of muscle and nerve tissue and the activation of many enzymes.
The base of our dressing is extra virgin olive oil which contains monounsaturated fats and antioxidants, as well as vitamin E. Monounsaturated fats have a number of health benefits including reducing blood cholesterol and triglyceride levels, reducing inflammation and improving insulin sensitivity.
Butternut squash – Our star ingredient! Butternut squash has a deliciously sweet and slightly nutty flavour. As a substitute for butternut squash, you could use acorn squash or delicata squash. Alternatively, sweet potato or pumpkin would work well.
Sage – dried sage adds a delicate earthy flavour to the butternut squash. You could substitute dried sage for marjoram, thyme or rosemary.
Chickpeas – Once the chickpeas are roasted they add a great crunch to the salad along with a nutty flavour. If you need to substitute, any other large, tinned bean would do. Try something like black beans, edamame beans or soybeans.
Quinoa – If you’re looking to substitute quinoa, couscous or bulgur wheat offer similar flavours and textures but are not gluten-free. If you want a gluten-free grain, try brown rice or buckwheat groats.
Kale – kale stands well when being roasted in the oven as it gets slightly crisp. Collard greens would also work well if you want a kale substitute. But you could also use spinach – don’t roast it just stir it into the salad at the end.
Walnuts – walnuts add crunch and a nutty flavour to the butternut squash salad. To substitute walnuts, swap them for pecans, pumpkin seeds or sunflower seeds.
Apple – I like to use granny smith apples for their combination of sweet and sharp flavours, but you can use any type of eating apple you prefer. You could substitute apples for pears in this particular recipe.
Extra virgin olive oil – substitute for any good quality oil that works well in a salad dressing. Options include walnut oil, flaxseed oil and avocado oil.
Maple syrup – I used maple syrup in this recipe to add sweetness to the dressing while also keeping the salad dressing vegan. You could substitute maple syrup for agave nectar or any other type of liquid sweetener. Brown sugar would also work, as would honey if you’re not vegan.
Mustard – I use a combination of Dijon mustard and wholegrain mustard in this recipe for flavour and texture. The next best substitute would be yellow mustard, but you could also use English mustard if you want to increase the heat.
Roast Butternut Squash Salad FAQ
How to store Roast Butternut Squash Salad
Allow the squash salad to cool at room temperature for no more than 2 hours. Transfer into an air-tight Tupperware container and pop into the fridge. Consume within 3-4 days.
Can you freeze Roast Butternut Squash Salad?
This salad is not appropriate for freezing as both the kale and apple would lose their texture and become mushy.
How to reheat Roast Butternut Squash Salad
This butternut quinoa salad is best served fresh, and leftovers are best eaten cold to preserve the texture of the apple and kale.
However, this can be reheated if you so wish. Transfer the food to a microwave-safe container and pop into the microwave for 2-3 minutes until hot all the way through. The length of cooking time will depend on the strength of your microwave. Please bear in mind that reheating will affect the texture of some of the ingredients.
Is Roast Butternut Squash Salad gluten-free?
While the fresh ingredients in this salad are gluten-free please make sure ingredients such as the mustard you use are gluten-free to ensure this recipe is suitable for those with coeliac disease and gluten sensitivity.
What to serve with Roast Butternut Squash Salad
This butternut squash and quinoa salad can be served on its own or used and a side dish. It works particularly well with chicken and pork but can go alongside any meat or fish you choose.
Why You Should Make This…
- It’s vegan baby! And packed full of nutritious ingredients.
- It’s filling enough to eat as a main course for lunch or dinner, but also perfect as a side to whatever else you might fancy.
- Something tells me this would work well as a stuffing?! Perhaps loaded into a whole roast chicken or alongside pork? Have I tried it? No. Will I? Probably. Should you? Why not!
- Thanks to the quinoa and other tasty ingredients, this butternut squash salad is also gluten-freeeeeee!
- This vegan salad recipe is super customisable to whatever ingredients you’ve got to hand. Check the ingredients section above for lots of substitution ideas.
Watch the Video…
Recipes You Might Also Like…
- Spiced Butternut Squash Soup with Celeriac and Apple
- Roast Butternut Squash with Raisin Pesto and Couscous
- Nut-Free Quinoa Granola
- Crispy Smashed Potatoes with Mint and Feta Dip
- Feel-Good Fall Salad from Gimme Some Oven
How to Make Roast Butternut Squash Salad with Quinoa and Apple
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Sweet, roasted butternut squash is combined with quinoa, chickpeas, apple, kale, walnuts and a maple, mustard dressing in this delicious vegan, Autumn salad!
- 500 grams butternut squash, cubed
- 1 teaspoon dried sage
- 1 tablespoon oil
- Salt and pepper
- 1 tin chickpeas
- 200 grams quinoa
- 100 grams kale, sliced
- 60 grams walnuts, chopped
- 1 apple, cut into matchsticks
For the Dressing:
Preheat your oven to 200 degrees Celsius.
- Add your butternut squash to a roasting dish with the oil, salt, pepper and sage. Roast for 20 minutes.
- After 20 minutes of cooking turn the squash and add the chickpeas to the tray. Cook for a further 15 minutes.
- Cook the quinoa according to packet instructions.
- Whisk the dressing ingredients together. Season with salt and pepper to taste.
- When the squash is cooked through and has developed some caramelisation add the kale to the pan and return to the oven for a further 5 minutes until it has wilted slightly.
- To toast the walnuts add them to a frying pan on a medium-low for a 2-3 minutes. They are done when they have turned a golden brown colour. Make sure to keep a close eye as they can burn quickly!
- Combine the roasted veggies with the quinoa, apple, toasted walnuts and dressing. Toss everything together.
- Serve the salad in bowls. If you have any leftover dressing or walnuts, use them as a garnish on top!
- If you are not vegan you could use honey in place of the maple syrup in this recipe.
Keywords: Roasted Butternut Squash, Butternut Squash Salad, Butternut Squash Recipes, Butternut Squash Quinoa, Butternut Squash Apple