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.

Prep Time:
55 mins
Total Time:
55 mins
6 cups


  • 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

  • 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 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. Fold arugula into the squash and pears and serve over the quinoa.

    Roasted Butternut Squash & Pear Quinoa Salad


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

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.

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