Every time I make this quinoa squash salad, I love the recipe more and more.
We’ve started planning our Thanksgiving meal. There are so many “must-haves” with the turkey, stuffing, rolls, cranberry sauce, etc. that adding anything new or different doesn’t seem necessary.
Every year, however, I struggle with getting enough vegetables on my plate at Thanksgiving, so I don’t feel overwhelmed by all the food and can really enjoy myself.
When there are so many tasty options, however, I find people skip over the veggies. Unless they’re coated in some sauce or topped with marshmallows of course. Hopefully, we can change all that, with recipes like this quinoa squash salad.
The mustard dressing is the same one I’ve used in a few recipes, so you’ll love how versatile it is. This salad can be made up to a day ahead of time to save on the hectic nature in the kitchen as well.
Quinoa Squash Salad
I’m usually all about creating recipes with few ingredients. As a self-proclaimed veggie lover, I love letting the flavors of fresh produce be front and center. And using fall produce right now means the recipe is guaranteed to be delicious!
This quinoa squash salad seems to have a lot of ingredients, but it’s actually pretty straightforward and super delicious because of its simplicity.
I always love whole grains in salad as an easy way to add some heartiness. In the case of quinoa, it’s good protein too.
I’ve been enjoying finely chopped kale in salads over spinach and spring mix recently as well (this whole grain mustard vinaigrette really makes it easy).
Because the roasted squash is softer in consistency, the crunchiness of the kale really is the perfect compliment. And since I’m all about variety of consistencies to make the perfect salad topping combinations, it’s just perfect all around.
And what better way to top a chopped kale, quinoa squash salad than with this delicious mustard vinaigrette?
It’s the perfect starter, side dish, or even an entree (especially with some extra protein added).
And if you want to know a secret, I threw this mixture into some beaten eggs and baked a frittata one time. It was one of the best breakfast dishes we’ve ever had!
What does squash pair well with?
Squash is actually a fruit and naturally on the sweeter side (especially in this scrumptious roasted cinnamon sugar squash setup – DROOL!). Because of that, squash pairs well with medium to bold flavors.
We love squash with any kind of meat. Fish is a bit bland to pair with squash, I feel, but it wouldn’t be terrible. And squash with anything with some kick is also a great idea.
These healthy chicken parmesan roll ups are a go to with this salad. This smoked sausage skillet with veggies is also a yummy option (inspired by this roasted butternut squash & sausage pasta dinner that we love).
More Salad Recipes
QUINOA SQUASH SALAD
- 3-4 cups kale chopped
- 2 cups cooked quinoa instructions here
- 1 cup roasted butternut squash*
- ¼ cup dried cranberries
- 2-4 ounces light feta OR goat cheese crumbled
- ¼ cup olive oil
- ½ lemon juiced (approx. 2 Tablespoons)
- 1 tablespoon honey dijon mustard**
- ¼ teaspoon salt
- ⅛ teaspoon fresh cracked pepper
- ⅛ teaspoon ground ginger
- Combine salad ingredients in large bowl.
- Whisk together dressing ingredients. Pour half of dressing into salad. Mix thoroughly. Add remaining salad dressing in small batches until desired flavor.
- *How to Roast Squash: skin and cut squash into 1-inch cubes. Coat with 1-2 Tablespoons olive oil, salt, pepper, and ⅛ teaspoon ginger. Roast for 25-30 minutes at 400 degrees until tender.
- **Honey dijon will have a sweeter and more subtle flavor. Deli mustard is best for mustard lovers.