This vegan roasted butternut squash quinoa pomegranate salad is a delightful balance of sweet and savory flavors. Roasted butternut squash brings natural sweetness, while quinoa adds nuttiness and a protein boost. The juicy pomegranate seeds (also known as pomegranate arils) pop with sweetness and color. This dish is perfect for the fall season or the holiday season and will have your guests coming back for seconds! Packed with flavor, this quintessential fall salad is gluten-free, plant-based, and makes a great addition to your Thanksgiving table.
Ingredients & Substitutions
The ingredients for this salad are simple and can be easily found at your local grocery store:
Salt and black pepper: Season to taste, but for extra flavor, consider using herbed salt, smoked salt, or even a pinch of cayenne pepper for a bit of heat.
Butternut squash: You can use fresh butternut squash for the best flavor, or save time with frozen, pre-peeled, and cubed squash. Sweet potatoes also make a great substitute for a heartier texture.
Olive oil: Extra virgin olive oil works best for roasting and dressing, but regular olive oil or even avocado oil can be used if preferred.
Quinoa: Use any variety of quinoa (white, red, or tricolor). Cooking it in vegetable broth adds more flavor. If you’re in a hurry, pre-cooked quinoa or quinoa from a rice cooker can work too. If you want to experiment, swap out quinoa for long-grain rice or farro for a different texture.
Dried cranberries: For a tart and sweet bite, dried cranberries are ideal. However, raisins, dried cherries, or even diced dried apricots can be used as a substitute.
Candied pepitas (pumpkin seeds): These add a crunchy sweetness, but sunflower seeds or crunchy walnuts are great alternatives. For a savory twist, use roasted pumpkin seeds without the added sugar.
Candied pecans: If you don’t have pecans, you can use other nuts like almonds, crunchy walnuts, or even hazelnuts for added texture. Candying them with maple syrup provides a natural sweetness.
Vegan feta cheese: For a salty, tangy contrast, vegan feta is optional, but you can swap it with goat cheese or even feta cheese for a more traditional taste. Alternatively, skip the cheese entirely if you’re going for a lighter version.
Pomegranate arils: Fresh pomegranate seeds are best for a juicy burst of sweetness. If fresh seeds are unavailable, you could try using dried pomegranate seeds, although they won’t provide the same freshness.
Pomegranate molasses: This ingredient adds a rich, tangy sweetness, but you can substitute it with balsamic vinegar or apple cider vinegar for a similar sweet and sour flavor.
Fresh parsley: Adds a pop of color and freshness. Kale or other leafy greens like spinach can also be used if you prefer a heartier green base.
Lemon juice: The brightness of lemon juice can be swapped with apple cider vinegar or balsamic vinegar if needed. For a more robust dressing, a bit of Dijon mustard can also be added.
Helpful Tools
To make this salad, you’ll need a few kitchen essentials:
- Baking sheet
- Medium pot or rice cooker for the quinoa
- Sharp knife and vegetable peeler for the squash
- Large mixing bowl or large serving bowl
- Fork to fluff the quinoa
- Small bowl for mixing the salad dressing
How to Make This Roasted Butternut Squash Quinoa Pomegranate Salad
Step 1: Preheat your oven to 400°F and line a sheet pan with parchment paper. Place the cubed butternut squash in a single layer on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with black pepper, and roast for 15-20 minutes, stirring halfway through, until golden brown and tender.
Step 2: While the squash roasts, cook the quinoa in a medium pot with vegetable broth. Bring it to a boil over medium heat, reduce to low, and simmer for about 12 minutes. Once cooked, fluff with a fork and let it cool to room temperature.
Step 3: In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, candied pepitas (or pumpkin seeds), vegan feta cheese (or goat cheese), and fresh pomegranate seeds.
Step 4: For the dressing, whisk together 1 tablespoon of lemon juice, 1 tablespoon pomegranate molasses, the remaining olive oil, and a generous pinch of salt in a small bowl. Drizzle the dressing over the salad and toss gently to combine. Add extra feta cheese if desired.
Serve the salad at room temperature as a main dish, a dinner side dish, or even a warm salad. It’s a great way to celebrate seasonal produce like butternut squash and juicy pomegranate seeds. Store leftovers in an airtight container for the next day. The great thing about this salad is it’s also perfect for meal prep!
Tips & Tricks
- Looking for a warm quinoa salad? Gently warm the quinoa before assembling the salad for the perfect balance of hot and cold.
- For a quicker version, use pre-peeled and cubed butternut squash from the grocery store.
- Maple syrup is a great option to candy the nuts without adding processed sugar.
- Mix the ingredients just before serving for the best texture.
- You can prepare the quinoa and squash ahead of time, but keep the nuts and seeds separate to maintain crunch.
FAQ: Vegan Roasted Butternut Squash Quinoa Pomegranate Salad
While you can use chicken broth, it won’t be vegan anymore. Vegetable broth is the recommended option.
Yes, you can use walnuts, almonds, or any other nut you prefer.
Yes, make sure to use gluten-free quinoa and check the labels of any other ingredients you’re using for potential gluten contamination.
Yes, the salad will still be delicious without it.
Vegan Roasted Butternut Squash Quinoa Pomegranate Salad
Ingredients
- 1 Butternut squash or about 3 cups cubed (Fresh is best, but frozen pre-peeled and cubed is SO much easier)
- 2 tbsp Extra virgin olive oil
- 1 + ¼ cup Quinoa
- 2 cup “Chickenless” or vegetable broth
- ¼ cup Dried cranberries
- ¼ cup candied peptias or pumpkin seeds
- ¼ cup Candied pecans (I candied mine using maple syrup for a healthier choice)
- ½ cup Vegan feta (optional)
- The seeds of 1 fresh pomegranate (frozen will not work in this case)
- ¼ cup Chopped curly parsley
- 2 Scallions, thinly diced
- Pomegranate molasses to drizzle
- Salt and Pepper to taste
Instructions
- Pre-heat the oven to 400°
- Place the butternut squash on a baking sheet and drizzle with olive oil and a little salt and pepper
- Roast for 20-30 minutes, stirring occasionally
- While the squash is roasting, begin cooking the quinoa. In a medium saucepan, add in the vegetable stock and the quinoa. Bring to a boil, then reduce to a simmer for 12-15 minutes. Remove from heat and let it sit covered for 5-10 minutes. Fluff with a fork.
- Now, transfer the quinoa into a large serving bowl. Add in the roasted butternut squash, dried cranberries, candied pecans and pepitas, scallions, vegan feta and pomegranate seeds.
- Mix the ingredients together very gently, serve, and enjoy!
Notes
Nutrition
Conclusion: Roasted Butternut Squash Quinoa Pomegranate Salad
This butternut squash quinoa salad recipe is a great way to enjoy a nutritious, delicious dish that’s perfect for the holiday season. Whether you serve it as a side for your Thanksgiving dinner or pack it for a quick lunch, this roasted butternut squash salad recipe is a good salad choice. It’s full of sweet pomegranate seeds, nutty quinoa, and the rich flavor of roasted squash. Follow these easy steps, and you’ll have a perfect salad ready in no time.
Loved this salad! So many different flavours I wasn’t sure what to expect but they blend so nice and the addition of the vegan feta is excellent 😘
Hi Melissa, thank you so much for the review! The vegan feta does add a really nice touch!
Great flavor and everyone loved it!
Thanks Chelsea and so happy everyone else enjoyed the recipe!