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Blueberry and Butternut Squash Quinoa Salad

A new and appetizing autumn salad for you and your guests to enjoy.

Blueberry and Butternut Squash Quinoa Salad

Total Time:






Skill Level:



  • 1 lb. butternut squash, peeled, seeded and cubed
  • 4 tbsp olive oil, divided
  • 2 cups water
  • 1 cup quinoa, uncooked
  • 2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 4 scallions (green onions)
  • 1 1/2 cups blueberries, fresh

How to Make It

  1. Preheat oven to 450⁰F.
  2. In a large bowl, toss squash with 1 tablespoon of the oil. Spread on a rimmed baking sheet; bake until tender, about 22 minutes; let cool.
  3. Meanwhile, in a medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes.
  4. Remove from heat and cover; let stand 5 minutes. Fluff with a fork; cool.
  5. In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper; set aside. In a large bowl combine squash, scallions, blueberries and quinoa. Drizzle with dressing; toss to combine.

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