Arugula Quinoa Salad with Butternut Squash
Ready for a salad that’s as hearty as it is delicious? This arugula quinoa salad brings all the good stuff—roasted butternut squash, crispy Brussels sprouts, tangy cranberries, and a creamy green goddess dressing that takes everything up a notch. Whether you’re prepping for the week, serving it at your next dinner party, or just craving something fresh and satisfying, this salad does it all. Colorful, flavorful, and packed with texture, it’s the salad that actually feels like a meal!
Servings: 6 people
Calories: 420kcal
Ingredients
- 1 cup quinoa plus 1 ¾ cups water for cooking
- 3 cups butternut squash cubed
- 2½ cups Brussels sprouts halved or quartered
- Olive oil to taste
- Salt and pepper to taste
- 5 ounces arugula
- ⅓ cup dried cranberries
- ⅓ cup pumpkin seeds or any other nuts or seeds
Green Dressing
- ½ cup cashews soaked for at least 2 hours
- 1 large lemon
- 3 medium cloves garlic
- ¼ cup tahini
- 1 small bunch parsley
- ¼ cup dill packed
- ½ cup olive oil
- ½ teaspoon salt
- ⅓ cup water plus more as needed
Instructions
- Preheat oven to 400 degrees F.
- Cook quinoa: In a medium saucepan, add 1 cup quinoa and 1 3/4 cups water and bring to a boil. Once boiling, cover the pot, reduce heat to low, and allow to simmer for 15 minutes. Then, without removing the lid, remove from heat and leave for 10 minutes before fluffing the quinoa with a spoon. Set aside to cool.
- Roast the squash and Brussels sprouts: On a large baking sheet lined with parchment paper or a silicone mat, add the butternut squash and Brussels sprouts. Drizzle generously with olive oil and sprinkle with salt and pepper. Mix until coated and bake for 25-30 minutes at 400 degrees F until Brussels sprouts are slightly crispy and lightly browned. Set aside to cool.
- Make the dressing: In a high-powered blender, add the cashews, juice of the lemon, garlic cloves, tahini, parsley, dill, olive oil, salt, and ⅓ cup of water, and blend on high until smooth and creamy. If needed, add up to an additional ¼ cup of water to achieve the desired dressing consistency.
- Assemble the salad: In a large serving bowl, add the arugula, cooked and cooled quinoa, roasted and cooled butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds (or nuts of choice). Drizzle with dressing to serve; or serve dressing on the side if you’d like to show the salad’s vibrant fall colors for a Thanksgiving table.
Video
Notes
- Keep it Fresh: To store leftovers, separate the ingredients by type—this keeps everything fresher longer! Store the roasted veggies together, the greens in a separate container, and quinoa and toppings in their own spots.
- Freezer-Friendly: Want to stock up for later? Any of the salad ingredients (except the dressing) can be frozen for up to 3 months. That includes the roasted veggies, quinoa, and even the nuts and dried fruit.
- Dress it Right: Got leftover dressing? Pop it into a small glass mason jar or any tight-lidded container, seal it up, and store it in the fridge for your next salad adventure.
- Dressing Tip: Leftover dressing may thicken in the fridge—no problem! Just add a little more water, stir or shake it up, and voilà, you’ve got a creamy, pourable dressing ready to go.
- Oil-Free Option: Want to skip the oil? Simply replace ½ cup of olive oil with an additional ½ cup of soaked cashews. Add a bit more water and lemon juice to achieve the perfect dressing consistency and flavor.
- Meal Prep Magic: This salad is perfect for meal prep! Store the components separately, and it’ll stay fresh and flavorful for 2-3 days in the fridge.
Nutrition
Calories: 420kcal | Carbohydrates: 33g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.002g | Sodium: 228mg | Potassium: 776mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9242IU | Vitamin C: 74mg | Calcium: 138mg | Iron: 4mg