Roasted Butternut Squash & Pear Quinoa Salad

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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.

By Greg Markey

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

55 mins

Total Time:

55 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Immunity Soy-Free High-Fiber Vegan Egg-Free Gluten-Free

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Ingredients

3 cups diced peeled butternut squash (1/2-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

Directions

Preheat oven to 400 degrees F.
Toss squash in a large bowl with 1 tablespoon oil, 1/4 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.
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 1/4 teaspoon each salt and pepper and let cool.
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.
Fold arugula into the squash and pears and serve over the quinoa.

Tips

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

Originally appeared: EatingWell Magazine, March 2019

Nutrition Facts (per serving)

210	Calories
13g	Fat
22g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 210
% Daily Value *
Total Carbohydrate 22g	8%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 3g	6%
Total Fat 13g	16%
Saturated Fat 2g	9%
Vitamin A 7051IU	141%
Vitamin C 15mg	16%
Folate 42mcg	10%
Sodium 309mg	13%
Calcium 64mg	5%
Iron 1mg	8%
Magnesium 50mg	12%
Potassium 313mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Roasted Butternut Squash & Pear Quinoa Salad

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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