Roasted Butternut Squash & Pear Quinoa Salad

This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.

  • 3 cups diced peeled butternut squash ( ½-inch pieces)
  • 5 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon crushed red pepper
  • 1 firm ripe pear, sliced into 8 wedges
  • 2 teaspoons finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon ground turmeric
  • ½ cup quinoa
  • 1 cup no-chicken or vegetable broth
  • 1 scallion, sliced
  • 3 tablespoons pear vinegar or cider vinegar
  • 2 teaspoons minced red onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • Minced fresh red chile to taste
  • 2 cups baby arugula
  1. Preheat oven to 400°F.
  3. Toss squash in a large bowl with 1 tablespoon oil, ¼ teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
  5. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining ¼ teaspoon each salt and pepper and let cool.
  7. Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
  9. Fold arugula into the squash and pears and serve over the quinoa.

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.

Nutrition Information
  • Serving size: 1 cup
  • Per serving: 210 calories; 13 g fat(2 g sat); 4 g fiber; 22 g carbohydrates; 3 g protein; 42 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 7,051 IU vitamin A; 15 mg vitamin C; 64 mg calcium; 1 mg iron; 309 mg sodium; 313 mg potassium
  • Nutrition Bonus: Vitamin A (141% daily value), Vitamin C (25% dv)

This article was written by Greg Markey from EatingWell and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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