Soft, roasted butternut squash, tangy onions, and fresh herbs make this salad light and flavorful! This recipe keeps well in the fridge, meaning it's the perfect take-along for weekday work lunches!

Lemony Butternut Squash and Quinoa Salad [Vegan]





  • 1/2 large butternut squash, diced small
  • 1/4 cup white onion, diced
  • 1 clove garlic, minced
  • 1/2 shallot, diced
  • 1/3 teaspoon fresh sage, finely chopped
  • 1/3 teaspoon fresh thyme
  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • Juice of 1 small lemon (about 3-4 tablespoons)
  • Salt and pepper, to taste
  • 3 cups fresh baby spinach
  • 1/3 cup unsweetened dried cranberries


  1. Preheat oven to 350°F.
  2. Place the butternut squash on a parchment lined baking sheet and roast for 40 minutes, or until soft.
  3. While squash is roasting, in a medium pot cook the onions, garlic, and shallot with water or vegetable broth until soft and translucent.
  4. Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to the pot with the remaining ingredients up to the vegetable broth
  5. Bring to a boil over medium heat, then cover and reduce heat to a simmer until water is absorbed, about 15-20 minutes.
  6. Remove from the heat for 5 minutes, covered, then uncover and fluff with a fork.
  7. Add in the spinach, squash, cranberries, lemon juice, salt, and pepper, and stir until combined. Adjust seasonings to taste as needed.

Nutritional Information

Total Calories: 1,488 | Total Carbs: 286 g | Total Fat: 15 g | Total Protein: 52 g | Total Sodium: 1,060 mg | Total Sugar: 49 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.