This recipe is excellent. So good!!! I substituted chopped dried mango for the cranberries and added a bunch of chopped fresh kale that I had lightly steamed. I also did not add any salt.
Love this recipe. I have been making it since last thanksgiving.
I have also meal prepped it for the week a lot. I have made it ahead for at least 5 days and it was still great. Do you think this would freeze good in individual servings to pull out for weekly lunches. (Instead of making it weekly?
Hi Jenny, I actually wouldn’t recommend freezing this as the butternut squash may get mushy and watery once defrosted. I’m so glad to hear you enjoy the recipe!
I’m in love…..with a quinoa salad ?! This is so delicious! I doubled the recipe on my first go around hoping it would be good and I was pleasantly graced with excellent! Love all these flavors! Only one changed – had to use honey because I don’t have maple syrup. Thank you so much!
Just curious have you tried swapping out the butternut squash for another squash like acorn? Only wondering because I already have an acorn squash at home lol Can’t wait to try this tonight!
I have made this salad 3 times now! So delicious! A great way to use up butternut squash!
I always double the dressing to use on leftovers. Toasting the pepitas and using fresh thyme is a must.
Thank you for an awesome recipe.
Made this tonight for lunches for meal prep lunches. I added roasted brussel sprouts and arugula and I’m very excited to eat it this week. Only thing is that I made way too much and there’s no way I’ll be able to eat it all! Would this freeze well? I’ve already added the dressing.
Hi Karyn, you could experiment with freezing, but roasted veggies like squash and brussels tend to get mushy and soggy after defrosting from the freezer. If that’s not a concern for you, you could give it a try!
Thanks Erin, I appreciate the quick response! I will see how much I can eat this week and maybe experiment with freezing depending on how much is leftover. It was so delicious that I would hate to see it go to waste!
As a chef and culinary instructor who does lots of live and filmed demonstrations I must say that I really enjoy your recipes and your style of presentation. Keep up the good work!
Beautiful salad and actually filling as a main dish (trying to eat healthy and stay full is a challenge!)
Also perfect for when I go home as I have family who are vegan and gluten free so I’ll be bookmarking this recipe! Thanks
Made this about 10 times now as a healthy filling lunch, also served it up at a party where there was a ton of vegans and I’ve had to share a link to this website because they loved it too
Got rave reviews at Thanksgiving dinner! :) Will be making again for sure! I really do agree with the tip to get pre-cut squash because this added to my cooking time by an embarrassing 30 minutes! The instructions are really great for the recipe because as a beginner cook I found all the tips and details extremely helpful! Thank you!
I love this recipe! I made it yesterday for lunch and am looking forward to the leftovers! With a quinoa base and the beautiful flavours of roasted butternut squash and cranberries, I’ll be making it often.
I loved this recipe. I know all of the good things about quinoa, and am trying to eat a more vegetarian diet. I really hate the smell of cooked quinoa. However, I forged on with this recipe and it was just delicious. Happy to report it’s a winner!
I made this tonight and it is delicious!
YAY Melanie, I’m so glad it was a hit! Thanks so much for taking the time to give it a try and report back.
This recipe is excellent. So good!!! I substituted chopped dried mango for the cranberries and added a bunch of chopped fresh kale that I had lightly steamed. I also did not add any salt.
Ellen, I’m so glad you enjoyed the recipe! Thanks for sharing your tweaks too!
Love this recipe. I have been making it since last thanksgiving.
I have also meal prepped it for the week a lot. I have made it ahead for at least 5 days and it was still great. Do you think this would freeze good in individual servings to pull out for weekly lunches. (Instead of making it weekly?
Hi Jenny, I actually wouldn’t recommend freezing this as the butternut squash may get mushy and watery once defrosted. I’m so glad to hear you enjoy the recipe!
I’m in love…..with a quinoa salad ?! This is so delicious! I doubled the recipe on my first go around hoping it would be good and I was pleasantly graced with excellent! Love all these flavors! Only one changed – had to use honey because I don’t have maple syrup. Thank you so much!
Carie, I’m so glad this was a winner for you! Thanks so much for taking the time to leave this wonderful review!
Just curious have you tried swapping out the butternut squash for another squash like acorn? Only wondering because I already have an acorn squash at home lol Can’t wait to try this tonight!
Hi Erin, I haven’t made the swap, but I bet acorn squash would be tasty too! I hope you enjoy it.
Delicious and very easy to make!
I am SO happy you loved how this recipe turned out. Thanks for sharing this wonderful review!!
This recipe is right up my alley! I will be trying this for sure.
Can I use sweet potato instead of squash?
Hi Renne, yes you can! Note that they make take a little longer to roast.
This salad was amazing and such a crowd pleaser! I will definitely put this in my go tos for picnics, parties, and lunches!
Megan, I am SO happy to hear this! Thanks for taking time to leave this lovely review!
I have made this salad 3 times now! So delicious! A great way to use up butternut squash!
I always double the dressing to use on leftovers. Toasting the pepitas and using fresh thyme is a must.
Thank you for an awesome recipe.
Luda, I’m so glad you enjoy this! Thanks for taking the time to leave this wonderful review.
Made this tonight for lunches for meal prep lunches. I added roasted brussel sprouts and arugula and I’m very excited to eat it this week. Only thing is that I made way too much and there’s no way I’ll be able to eat it all! Would this freeze well? I’ve already added the dressing.
Hi Karyn, you could experiment with freezing, but roasted veggies like squash and brussels tend to get mushy and soggy after defrosting from the freezer. If that’s not a concern for you, you could give it a try!
Thanks Erin, I appreciate the quick response! I will see how much I can eat this week and maybe experiment with freezing depending on how much is leftover. It was so delicious that I would hate to see it go to waste!
My husband loved it too. ❤️
I’m so glad to hear it! Thanks for reporting back, Tammy!
As a chef and culinary instructor who does lots of live and filmed demonstrations I must say that I really enjoy your recipes and your style of presentation. Keep up the good work!
That means so much, Heloise—thank you!
Beautiful salad and actually filling as a main dish (trying to eat healthy and stay full is a challenge!)
Also perfect for when I go home as I have family who are vegan and gluten free so I’ll be bookmarking this recipe! Thanks
Laura, I’m glad the salad is a winner for you! Thanks for taking the time to report back.
Made this about 10 times now as a healthy filling lunch, also served it up at a party where there was a ton of vegans and I’ve had to share a link to this website because they loved it too
I’m so happy to hear this, Laura! Thank you for taking the time to leave this kind review!
This is delicious, healthy and beautiful! Doesn’t get better than that. I only had honey mustard, which works fine. Keeps well in the fridge.
Thank you for taking the time to share this kind review, Naomi! I’m so happy that you enjoyed the recipe!
Got rave reviews at Thanksgiving dinner! :) Will be making again for sure! I really do agree with the tip to get pre-cut squash because this added to my cooking time by an embarrassing 30 minutes! The instructions are really great for the recipe because as a beginner cook I found all the tips and details extremely helpful! Thank you!
I am so so pleased to hear it Summer! Thanks for sharing this lovely review!
Delicious! That’s my favourite kind of dressing
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
I love this recipe! I made it yesterday for lunch and am looking forward to the leftovers! With a quinoa base and the beautiful flavours of roasted butternut squash and cranberries, I’ll be making it often.
I’m so happy that you enjoyed it, Cathy! Thank you for sharing this kind review!
I loved this recipe. I know all of the good things about quinoa, and am trying to eat a more vegetarian diet. I really hate the smell of cooked quinoa. However, I forged on with this recipe and it was just delicious. Happy to report it’s a winner!
I’m so happy that you enjoyed it, Kim! Thank you for sharing this kind review!