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Butternut Squash Quinoa Salad With Lemon & Fresh Herbs

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 4


  • 1/2 large butternut squash, diced small
  • 1/4 cup white onion, diced
  • 1 clove garlic, minced
  • 1/2 shallot, diced
  • 1/3 tsp fresh sage, finely chopped
  • 1/3 tsp fresh thyme
  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • Juice of 1 small lemon (about 34 tbsp)
  • Salt & pepper to taste
  • 3 cups fresh baby spinach
  • 1/3 cup unsweetened dried cranberries


  1. Preheat oven to 350 F.
  2. Place the butternut squash on a parchment lined baking sheet and roast for 40 minutes, or until soft.
  3. While squash is roasting, in a medium pot cook the onions, garlic and shallot with water or vegetable broth until soft and translucent.
  4. Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to the pot with the remaining ingredients up to the vegetable broth
  5. Bring to a boil over medium heat, then cover and reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
  6. Remove from the heat for 5 minutes *covered*, then uncover and fluff with a fork.
  7. Add in the spinach, squash, cranberries, lemon juice and salt & pepper to taste and stir until combined. Adjust seasonings to taste as needed.
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Category: Salad
  • Cuisine: Vegan