Butternut Squash and Quinoa Salad

Butternut Squash and Quinoa Salad


  • 2 cups cooked quinoa or pearl couscous

  • 1 medium sized butternut squash

  • 2 acorn squash

  • 1/2 white onion (diced)

  • 1/2 cup white mushrooms (diced)

  • 1 15 oz can garbanzo beans (rinsed and drained)

  • 3 cups spinach

  • 3/4 cup feta cheese

  • 1/2 cup olive oil + 3 tablespoons

  • 1/4 cup balsamic vinegar

  • 2 tablespoons dijon mustard

  • 2 tablespoon granulated garlic

  • 2 tablespoons Italian seasoning

  • 1 tablespoon dried parsley

  • Salt and Pepper to taste


  1. Preheat oven to 375 degrees.

  2. Cut both acorn squash in half and scoop out inside seeds. Fill baking dish with 1/4 cup water. Drizzle a splash of olive oil, salt, pepper, and granulated garlic in each butternut squash (note: this is not included in the above measurements!) Place squash face down (yellow part down!) in the water and bake for 40 minutes. Or until tender. Remove from oven.

  3. Cook quinoa (or couscous) according to package and set aside.

  4. Next, peal the outsides of the butternut squash. Cut in half and scoop out the inside seeds, then cut in cubes. Toss in 2 tablespoons of olive oil and season with salt/pepper and 1 tablespoon of granulated garlic. Bake in oven at 350 for 40 minutes or until tender. Remove from oven and set aside. (Note: you can bake this at the exact same time as your acorn squash! If you don't have butternut squash, completely omit this step)

  5. In a medium sauce pan, bring 1 tablespoon of olive oil to medium heat, adding onion, mushrooms, garbanzo beans and 1 tablespoon of granulated garlic; sautéing until onions are translucent or tender. Throw in spinach and sauté for additional 2 minutes. Remove from heat.

  6. In a medium sized bowl, toss: quinoa, butternut squash, sautéed vegetable blend, feta cheese, remaining olive oil, balsamic vinegar, dijon mustard, and spices together.

  7. Spoon into centers of acorn squash and bake at 350 for 12 minutes.

  8. Serve and ENJOY!