This lovely Vegan quinoa salad is so full of beautiful color, I’d almost rather stare at it than eat it.
Just kidding, I DEFINITELY look forward to eating it. My kids even eat the little cubes of golden butternut squash like it’s candy. It’s full of earthy grains, a subtly tangy dressing, and sweet squash and cranberries. So perfect for the cold, drab winter. Brightly colored foods just make me so happy!
This salad makes an elegant side dish, served warm alongside other dishes.
You could serve it as a cold salad as well, just make sure to add the dressing right before serving. The olive oil will firm up if refrigerated.
I love the red quinoa. Did you know that quinoa has the highest protein content of all grains? It has twice as much fiber as other grains and is full of essential vitamins and minerals, including iron. I love it’s texture and nutty flavor. It’s pretty great stuff.
- ¾ C. Dried Cranberries
- ¾ C. Baby Spinach Leaves
- 1 T. Fresh Lemon Juice
- 1 T. Raw Honey
- 1 T. Olive Oil
- Large Pinch of Salt
- 1 Butternut Squash, peeled and cut into a medium dice
- 1 T. Olive Oil
- ½ t. Coarse Salt
- ½ large Sweet Onion, thinly sliced
- ½ T. Olive Oil
- 4 C. Red Quinoa, cooked and kept warm
- 1½ C. Wheat Berries, cooked kept warm
- Place the spinach and dried cranberries in a large bowl. Cover and set aside.
- Place the lemon juice, honey, 1 T. Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
- Preheat the oven to 425 degrees. Line a baking pan with tin foil.
- Toss the diced butternut squash with 1 T. Olive Oil and ½ t. Salt. Spread the squash out evenly on the tin foil lined baking sheet.
- Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
- While the squash is roasting, place the ½ T. Olive Oil in a small saute pan and heat to medium/high. Add the sweet onion and saute for 2 minutes. Reduce the heat to medium and continue to saute for another 5-6 minutes, until the onion is lightly caramelized.
- Add the hot butternut squash, hot onions, warm quinoa and wheat berries to the bowl of spinach and cranberries. Toss together to slightly wilt the spinach. Add the dressing and toss until well coated.
- Serve warm.
This looks fantastic! I will be making this soon!
T Hibbeln says
I’ve made this dish several times now and we love it. It’s good the day after too! To simplify, I roast the sliced onions right with the squash-saves a step and the onions get nice and browned.
question about the wheat berries & quinoa how did you cook them? was it 4 cups cooked quinoa or uncooked ? just really confused here thanks!
You will need to use 4 cups cooked. If you use 4 cups uncooked and then cook it, you will be eating quinoa for 2 weeks! 😉
Amaryllis @ thetastyother.com says
This really makes me excited for fall! It looks delicious and so pretty too! Thanks, Kayley!
You’re welcome! And thank you =)
Do you think this could be made in a slow cooker? If so, how would you recommend doing it?
Hi Jennifer! Yes, you could probably do it in the slow cooker, but I’m not sure on the amount of liquid you’d need as I haven’t done it myself. =)
Is there a substitute for wheat berries. My local Sprouts that has everything doesn’t carry them.
What does “t” stand for? Tablespoon or teaspoon?
Honey isn’t vegan, any substitute ideas?
Thanks for pointing that out, Carrie! =) You could use maple syrup instead. A lowercase t is for teaspoon.
Hi! I live in Mexico City, and would like to know what is butternut squash? Or a similar food ?…
Hi Ximena! You could use any sort of squash like pumpkin, acorn, hubbard, etc. =)
I absolutely love this salad of yours!! I have made it and I had to share it on my blog as well. ( http://doubletherecipe.com/2016/01/25/butternut-squash…ry-spinach-salad/)
I even tried caramelizing the onions which I don’t think I did right in the end. But the salad was still amazing! Thank you for sharing.
Any idea how many calories per serving are in this dish
Rachel Soule says
I made this recipe and it turned out okay. I roasted the onions with the squash which saved me a step. The taste was kind of weird. I made this for a potluck and it didn’t do that great. I honestly think it needs a different dressing but I dunno what changes it would need. I liked it, but i didn’t LOVE it. I like it enough to finish the left overs, but I probably wouldn’t make it again.