Quinoa with Butternut Squash and Spinach Salad

3.5/5 rating (2 votes)
Quinoa with Butternut Squash and Spinach Salad

My future daughter-in-law loves quinoa and so do I.  I made this as a side dish with my ham dinner the day after Thanksgiving and everyone was excited to give it a try!  I made sure there was plenty left over for Leia to take some home!

Super easy and Very yummy..



  • 1 large butternut squash
  • Olive oil and Extra virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 cups quinoa
  • 5 cups vegetable broth or water
  • 1/2 cup dried cranberries
  • 1 tablespoon shallot, diced
  • 1 1/2 tablespoons white balsamic vinegar
  • 2 cups baby spinach


  1. Preheat oven to 375 degrees F.  

  2. Peel and chop the butternut squash.  (Be sure to chop all of the same size)  Place on prepared baking sheet.  Drizzle with olive oil then season with salt and pepper. Toss around then roast for 35 minutes tossing around halfway through the cooking time.


  3. Bring broth or water to a boil in a sauce pan.  Add in 1 teaspoon of salt then add in the quinoa.  Cook for about 10 minutes over medium heat then drain and place into a bowl.

  4. Add in butternut squash, cranberries and spinach then toss around.

  5. In a small bowl add shallots, white balsamic vinegar then 1/4 cup of extra virgin olive oil and whisk.  Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper then whisk again.  Pour over salad and enjoy warm or chill to serve cold.


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