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Autumn Quinoa Salad with Roasted Vegetables and Toasted Seeds

This quinoa salad combines fluffy cooked grains with roasted butternut squash, crunchy toasted seeds, and fresh greens, creating a dish with a variety of textures and seasonal flavors. It features roasting, mixing, and garnishing to achieve a vibrant, hearty salad that highlights autumn's produce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups butternut squash peeled and cubed
  • 0.5 cup pecans toasted
  • 2 tablespoons olive oil divided
  • 1 teaspoon dried sage optional for roasting
  • 4 cups fresh arugula
  • 0.5 cup feta cheese crumbled
  • 1 tablespoon honey optional for dressing
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Baking sheet
  • Saucepan
  • Mixing bowls
  • Fork or spoon for fluffed quinoa

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with one tablespoon of olive oil, and sprinkle with sage if using. Roast for about 20-25 minutes until tender and slightly caramelized, smelling warm and sweet.
  2. While the squash roasts, rinse the quinoa under cold water, then combine it with two cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy and the water is absorbed. Fluff with a fork and set aside to cool slightly.
  3. Toast the pecans in a dry skillet over medium heat, shaking occasionally, until fragrant and lightly browned, about 5 minutes. Let cool, then chop roughly.
  4. Once the roasted squash is ready, remove it from the oven and let it cool just enough to handle. Transfer the squash to a bowl and gently toss with a tablespoon of olive oil, honey if using, lemon juice, and a pinch of salt and pepper. This helps combine warm flavors and brightens the dish.
  5. Add the cooled quinoa to a large mixing bowl. Drizzle with remaining olive oil and toss with the lemon juice and optional honey to bind the flavors. Mix well to create a light, fragrant base.
  6. Gently fold in the roasted butternut squash, fresh arugula, toasted pecans, and crumbled feta cheese. This creates a salad with a mix of warm, tender vegetables and crisp greens, complemented by crunchy seeds and creamy cheese.
  7. Adjust seasoning with additional salt, pepper, or lemon juice if desired, then serve the salad topped with extra pecans or feta for garnish. This vibrant dish is ready to enjoy with a fork in hand.

Notes

For extra flavor, sprinkle some fresh herbs like thyme or parsley before serving. You can also substitute walnuts or pumpkin seeds for added variety.