Chef’s Specialty

Butternut Squash &
Cranberry Quinoa

Butternut Squash and Cranberry Quinoa Salad



  • 3 cups butternut squash, chopped
  • 1 tablespoon olive oil
  • 1 cup uncooked quinoa
  • 1½ cups water
  • ⅓ cup dried cranberries
  • ⅓ cup red onion, finely chopped
  • 3 tablespoons toasted pumpkin seeds or peanuts
  • Salt and black pepper


  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • Salt and black pepper


  1. Preheat oven to 400F.
  2. Toss butternut squash with olive oil in a bowl, season with salt and pepper. Arrange coated squash in a single layer on a baking sheet. Roast for 25 minutes or until squash is tender and lightly browned.
    While squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
  3. Whisk all vinaigrette ingredients in a small bowl until combined. Season with salt and pepper.
  4. To assemble the salad: combine the cooked quinoa, roasted squash, cranberries, red onion and toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix to combine. Chill in refrigerator for couple of hours before serving.

Serves 4.