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Warm Butternut Squash Quinoa Salad

This warm salad is so tasty with the sweetness of the butternut squash, the zest of the pomegranate and lemon juice, and the nutty flavour of the quinoa and cumin. This is a great dish to stock up in your fridge for the week, to take on-the-go or as a side dish with your meals. Butternut squash is known to be rich in carotenoids, which your body converts into forms of Vitamin A that aids in eye health, bone health, and healthy cell growth. The squash is also packed with B vitamins including folate, B6, vitamin C, vitamin E, magnesium, potassium, and manganese. Meanwhile, paired with quinoa, you get your fibre, protein, and more magnesium, iron, and zinc than most other grains. Not only is this salad complementary in taste, it is loaded with nutrients. Enjoy this salad warm or cold from the fridge!

  • Author: Annie Tsang
  • Yield: 4 servings 1x
  • Diet: Vegetarian


  • 2 cups quinoa, rinsed
  • 3 tsp ground cumin
  • 4 cups of water
  • 2 tbsp butter
  • 1 butternut squash, diced
  • 4 tbsp lemon juice
  • 1 yellow onion, diced
  • 1 tsp salt & pepper
  • Italian seasoning (oregano, basil, rosemary, thyme blend)
  • ½ tsp Red pepper flakes
  • ½ cup Toasted pine nuts (optional)
  • ¼ cup Pomegranate (optional)
  • ¼ cup feta cheese


  1. In a large saucepan, boil water with quinoa and cumin. Reduce the heat once boiled, and simmer for 12-15 minutes.
  2. In a large skillet, add butter on low to medium heat. Add the butternut squash and seasonings and cook for 10 minutes or until soft. Add onions and continue to cook for 5 minutes until tender.
  3. Combine the quinoa and butternut squash together.
  4. Serve with toppings of pine nuts, pomegranate, lemon juice, and feta cheese


This recipe was retrieved from


  • Serving Size: 2 cups
  • Calories: 420
  • Sugar: 2g
  • Sodium: 115mg
  • Fat: 12g
  • Saturated Fat: 5.5g
  • Trans Fat: 64.5g
  • Carbohydrates: 9g
  • Fiber: 7g
  • Protein: 13g
  • Cholesterol: 25mg

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