Roasted Butternut Squash, Spinach & Quinoa Salad

A healthy tastebud satisfying salad. Super nutrient packed and perfect to serve alongside some simple chicken or salmon, or eat as a meal on it's own! Make this big batch for your meal preps or share it with the whole family!

Roasted Butternut Squash, Spinach & Quinoa Salad


1 Butternut Squash (approx 2 lbs/1 kg), peeled, seeded, cut into ¾ inch cubes (about 3 cups)

5 tbsp extra-virgin olive oil

Sea salt & freshly ground black pepper

Raw organic pumpkin seeds

¼ cup dried cranberries

1 apple, diced into small cubes 3 cups baby spinach

¼ cup cilantro, chopped

2 scallions (green onions), chopped

1 ½ cups quinoa (uncooked)

3 cups broth or water (for cooking quinoa)

1 tbsp white wine vinegar

Juice of half a lemon


  1. Pre-heat oven to 400℉ or 200℃. Line a rimmed baking sheet with foil and set aside.

  2. Place the butternut squash in a bowl and add approx 3 tbsp of olive oil, and some salt and pepper. Mix the squash until it is well coated. Transfer to the baking sheet and spread into a single layer. Roast the squash until edges are golden brown and a fork can slide into the squash. Approx 30-40 minutes. Stir about half way through.

  3. Meanwhile, rinse the quinoa under cold water in a fine mesh strainer. Add the quinoa to a pot and add the broth or water. Bring to boil. Simmer, covered, stirring occasionally. Quinoa is cooked when small white spirals become visible in each grain and all the water has been soaked up. Approx 20 mins. Remove from heat and let sit for 5 mins. Then uncover and fluff with a fork.

  4. For the dressing, combine approx 2 tbsp olive oil with lemon juice , white wine vinegar and salt & pepper to taste. Whisk with a fork.

  5. Transfer warm quinoa to a large serving bowl, add roasted butternut squash and baby spinach, toss through until spinach is slightly wilted. Add pumpkin seeds, dried cranberries, apple, cilantro and scallions. Mix to combine all ingredients. Stir in dressing. Serve warm or at room temp!

Ready - 1 hour

Prep - 20 mins

Cook - 40 mins

Servings - 4 - 6