• 3 cups cooked quinoa (from about 1 cup cooked)
  • 2 cups butternut squash, cut into 1/2 inch cubes
  • 1 1/2 tsp olive oil, divided
  • 1/4 tsp ground cinnamon
  • 1/2 small onion, thinly sliced
  • 1 Stemilt Piñata apple
  • 1/4 cup pecans
  • 1/4 cup dried cranberries
  • |For Dressing
  • 1 1/2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp maple syrup
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh thyme

Enjoy this DASH-friendly Apple Butternut Squash Quinoa Salad for a filling and nutritious meal!

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
  • Yield
    4 - 6 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
  • Level


  1. Heat oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, toss butternut squash cubes with 1 tsp of the oil. Spread evenly on the baking sheet. Roast 30-45 minutes or until softened, stirring halfway through.
  3. Place onions in the bowl and toss with remaining 1/2 tsp of oil. Place on the baking sheet with the butternut squash during the last 15 minutes of cooking.
  4. While squash and onions are roasting, dice apple into 1/2-inch cubes and roughly chop pecans. Set aside.
  5. In a small bowl, whisk together dressing ingredients.
  6. When squash and onions are done cooking, place in a large bowl with quinoa, apples, pecans, and cranberries. Pour dressing on top and gently stir to coat.
  7. Serve warm right away, or cover and refrigerate until ready to serve.