Harvest Roasted Butternut Squash Quinoa Salad

A gluten free and vegetarian side dish packed with the fall flavors your palette will love.


  • 2 ½ cups butternut squash, cut into ½” inch cubes (about 1 half butternut squash)
  • 1 ½ cups red onion, cut into ½” cubes
  • 4 TBSP olive oil
  • 1 tsp sea salt
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/3 cup dried cherries
  • ¼ cup pepitas (aka pumpkin seeds)
  • ¼ cup fresh parsley, chopped
  • 2 oz. crumbled goat cheese
  • 2 TBSP apple cider vinegar
  • 1 ½ tsp raw honey
  • Dash of ground cinnamon
  • Salt to taste


  1. Preheat oven to 400 degrees.
  2. Add the butternut squash and red onion to a baking sheet. Season with 2 TBSP olive oil and 1 tsp sea salt. Toss to coat.
  3. Bake the mixture for 20 minutes.
  4. In the meantime add 1 cup quinoa and 2 cups water to a small saucepan. Stir and bring mixture to a boil. Cover and reduce heat to simmer for 15 minutes until the liquid has evaporated. Remove from heat; let the quinoa sit for 2 minutes then fluff the quinoa with a fork.
  5. Dressing: in a small bowl, mix the apple cider vinegar, 2 TBSP olive oil, raw honey, ground cinnamon, and salt to taste.
  6. In a large bowl add cooked quinoa, butternut squash, red onion, dried cherries, pepitas, parsley, goat cheese, and dressing. Gently toss to mix everything together.

Serves: 6-8 (1 cup per serving)

Approximate Nutritional Analysis Per Serving: 241 calories, 7 grams of protein, 28 grams of carbohydrates, 3 grams of fiber, and 12 grams of fat.

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