Quinoa Power Salad

Course Salad, Side Dish


  • 1 cup uncooked quinoa
  • 1 cup cubed and roasted butternut squash and onions
  • 2 cups baby kale, spinach or other dark greens, chopped
  • cup dried cranberries
  • 2 tbsp toasted slivered almonds
  • 2 tbsp sunflower or pumpkin seeds
  • salt and pepper to taste

Roasted Butternut Squash and Onion

  • 1 small butternut squash, peeled, seeded and cubed
  • 1 small onion
  • 1 tsp extra virgin olive oil
  • salt and pepper to taste
  • 1 apple diced

Cider Vinaigrette Dressing

  • 1 cup apple cider or apple juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp minced shallot
  • 1 tbsp dijon mustard
  • 1 tbsp real maple syrup
  • 2 tsp extra virgin olive oil


  • Toss butternut squash and onion with 1 teaspoon olive oil and salt and
    pepper to taste.
  • Bake on a foil-lined baking sheet in a single layer at 400 degrees for
    15-20 minutes or until tender, tossing it around once with a spatula.
  • Set aside.
  • In a medium sized saucepan bring 2 cups of salted water to a boil.
  • Rinse and drain the quinoa then add it to the boiling water.
  • Reduce the heat to low, cover and let the quinoa cook for about 15
    minutes or until all the water is absorbed.
  • Remove the quinoa from the heat and let it cool to room temperature.
  • Prepare the cider vinaigrette and set aside.
  • In a large bowl combine the cooled quinoa, roasted butternut squash and
    onions, apple, chopped greens, cranberries, almonds and sunflower or pumpkin
  • Mix in the desired amount of cider vinaigrette and season with kosher
    salt and fresh ground pepper as needed.
  • Cover and refrigerate until ready to serve.


If you plan to make the salad ahead of time, wait until just before serving to add in the toasted almonds and sunflower or pumpkin seeds so that they stay crunchy, then toss with apple cider vinaigrette.