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FALL QUINOA SALAD with Butternut Squash, Toasted Pepitas, and Raisins

By September 18, 2022No Comments
FALL QUINOA SALAD with Butternut Squash, Toasted Pepitas, and Raisins

I’ve never wanted to be known for quinoa or kale, but sometimes you can’t avoid your fate. My Quinoa Salad with Radishes, Currants, and Mint landed on the cover of my last book, and Gayle King—yes, THE Gayle King—was kind enough to tell me in person that she loved my Kale Salad with Quinoa and Garlic- Lemon Vinaigrette, making #gaylelovesmykale my favorite hashtag of all time!

So I’m embracing quinoa once again. Loaded with protein and the perfect swap for couscous or pastas in salads, quinoa is the perfect canvas for fall’s best flavors.

FALL QUINOA SALAD with Butternut Squash, Toasted Pepitas, and Raisins

Prep Time 20 mins
Cook Time 1 hr
Servings 4 -6 people

Ingredients
  

  • 2 1⁄2 lb [1 kg] butternut squash, peeled, seeds removed, and cut into 1 in [2.5 cm] cubes
  • 4 Tbsp [60 ml] extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 yellow onions, thinly sliced
  • 3 cups [600 g] [600 g] cooked quinoa
  • 3 3 cups [120 g] arugula
  • 1 cup [30 g] chopped fresh parsley
  • 3⁄4 cup [135 g] golden raisins
  • 1⁄2 cup [10 g] chopped fresh tarragon
  • 1⁄3 cup [40 g] pepitas, toasted
  • 1⁄2 cup Lemon Vinaigrette

LEMON VINAIGRETTE

  • This recipe is a staple in my house. My son Charlie rolls his eyes at me when I ask if he knows how to make it. (“Duh, Mom.”) I like a mild olive oil for this so it isn’t too assertive. I really want to taste the other ingredients.
  • PREPARATION TIME 5 minutes
  • MAKES 1⁄2 cup / 120 ml
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1⁄4 cup [60 ml] fresh lemon juice
  • 1⁄4 cup [60 ml] olive oil
  • Kosher salt
  • Freshly ground black pepper
  • In a medium bowl, whisk the honey and mustard to combine. Whisk in the lemon juice and then the oil.Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.

Instructions
 

  • Preheat the oven to 425°F [220°F]. Place the squash on a baking sheet; add 2 Tbsp of the oil, season with salt and pepper, and toss to coat. Spread in a single layer. Roast until the squash is tender and slightly browned, about 40 minutes. Transfer to a wire rack, and let cool to room temperature.
  • In a large skillet over medium-low heat, warm the remaining 2 Tbsp oil. Add the onions and 1 tsp salt and cook, stirring occasionally, until caramelized, about 30 minutes. Lower the heat if the onions begin to char. Transfer to a bowl to cool completely.
  • In a large bowl, combine the cooked quinoa, squash, onions, arugula, parsley, raisins, tarragon, and pepitas. Add half of the vinaigrette and toss to coat, adding more if necessary. Season with salt and pepper, and serve.
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Reprinted from The Vibrant Life: Eat Well, Be Well by Amanda Haas with permission from Chronicle Books, 2019. Photographs © Erin Kunkel.