Elizabeth Chloe
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Butternut squash salad! More specifically, roasted butternut squash salad! With little apple matchsticks, crunchy chickpeas, toasted walnuts, kale, and quinoa all smothered in a killer maple mustard dressing. Chef’s kiss 😘
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In This Post
– Nutrition
–
– Step-by-Step Photos
– Frequently Asked Questions
– Watch the Video
– Similar Recipes
– How to Make Roast Butternut Squash Salad
Ok, so I know the thought of eating a salad in Autumn isn’t always the most appealing. BUT, hear me out on this one, ok?
This roasted butternut squash salad isn’t just your standard, run-of-the-mill green salad. We’re talking sweet roasted butternut squash, roasted chickpeas, toasted walnuts, fresh, crunchy apple and some kale for good measure, all tossed through a base of quinoa. For the pièce de résistancewe’ve got a wonderful garlicky, mustardy maple dressing that ties everything together and lifts this dish to whole new levels of deliciousness.
The fact that this salad is served warm makes it all the more satisfying as the weather turns colder and the nights grow darker. At a time when my body is craving nothing more than beige foods (pasta and potatoes, I’m looking at you) this salad kind of makes me feel like I’ve got my life together. I feel like I’m meeting my fruit and veggie quota in a single meal. And I’m doing it in the tastiest way possible.
For my vegan guys and gals, this one is for you. This recipe is completely vegan as we’ve opted for maple syrup in the dressing instead of honey. Just make sure the mustard you’re using is definitely vegan and you’re good to go.
I like to serve this squash and apple salad exactly as it is, but it also works wonderfully as a side dish to chicken or pork. Serve it warm or cold, have it for lunch or dinner. It’s as versatile as you want to make it!
Nutrition
A lot of the ingredients in the recipe provide us with some fantastic nutrients, but it’s thebutternut squashthat really packs a nutritional punch. Not only isbutternut squasha great source offibre, but it also contains good amounts of vitamin A and vitamin C. Our bodies needvitamin Afor the healthy structure and function of the skin and mucous membranes and also for a healthy immune system.Vitamin Cis also important in the structure and function of connective tissues and blood vessels as well as being an antioxidant.
Kaleis one of the most nutrient-dense foods available and, like butternut squash, is a great source of vitamin A and vitamin C.Kaleis also a fantastic source ofvitamin K, an essential nutrient involved in blood clotting and bone structure.
Chickpeasare a fantastic source of plant-based protein and contain all the essential amino acids except methionine. In this recipe, we’ve paired them withquinoawhich contains methionine as well as a range of other amino acids.Amino acidsare the building blocks for proteins and there are 9 essential amino acids we must get in our diets to ensure we remain healthy.
Chickpeasare also a great source offolatewhich is important for a healthy nervous system and the formation of red blood cells. Meanwhile, quinoa contains the mineral magnesium which is required for healthy bones, the function of muscle and nerve tissue and the activation of many enzymes.
The base of our dressing isextra virgin olive oilwhich contains monounsaturated fats and antioxidants, as well as vitamin E. Monounsaturated fats have several health benefits including reducing blood cholesterol and triglyceride levels, reducing inflammation and improving insulin sensitivity.
Ingredients & Substitutions
Butternut squash– Our star ingredient! Butternut squash has a deliciously sweet and slightly nutty flavour. As a substitute for butternut squash, you could use acorn squash or delicata squash. Alternatively, sweet potato or pumpkin would work well.
Sage– dried sage adds a delicate earthy flavour to the butternut squash. You could substitute dried sage for marjoram, thyme or rosemary.
Chickpeas– Once the chickpeas are roasted they add a great crunch to the salad along with a nutty flavour. If you need to substitute, any other large, tinned bean would do. Try something like black beans, edamame beans or soybeans.
Quinoa– If you’re looking to substitute quinoa, couscous or bulgur wheat offer similar flavours and textures but are not gluten-free. If you want a gluten-free grain, try brown rice or buckwheat groats.
Kale– kale stands well when being roasted in the oven as it gets slightly crisp. Collard greens would also work well if you want a kale substitute. But you could also use spinach – don’t roast it just stir it into the salad at the end.
Walnuts– walnuts add crunch and a nutty flavour to the butternut squash salad. To substitute walnuts, swap them for pecans,pumpkin seedsor sunflower seeds.
Apple– I like to use granny smith apples for their combination of sweet and sharp flavours, but you can use any type of eating apple you prefer. You could substitute apples for pears in this particular recipe.
Extra virgin olive oil– substitute for any good quality oil that works well in a salad dressing. Options include walnut oil, flaxseed oil and avocado oil.
Maple syrup– I used maple syrup in this recipe to add sweetness to the dressing while also keeping the salad dressing vegan. You could substitute maple syrup for agave nectar or any other type of liquid sweetener. Brown sugar would also work, as wouldhoneyif you’re not vegan.
Mustard– I use a combination ofDijon mustardandwholegrain mustardin this recipe for flavour and texture. The next best substitute would be yellow mustard, but you could also use English mustard if you want to increase the heat.
Step-by-Step Photos
1. Roast your butternut squash
Throw your cubes of butternut squash into a roasting dish with some oil, salt, pepper and dried sage.
2. Add in the chickpeas
After 20 minutes in the oven, give the squash a quick flip in the roasting dish then add in your chickpeas.
3. Cook your quinoa
Follow packet instructions for fluffy, flavoursome quinoa.
4. Make the dressing
Add the olive oil, maple syrup, mustard, garlic and some salt and pepper to a bowl and whisk together to make our delicious maple mustard dressing.
5. Don’t forget the kale
Throw the kale into the roasting pan for the last 5 minutes of cooking.
6. Toast your walnuts
Add the chopped walnuts to a frying pan and toast them on a medium heat until they’re golden.
7. Bring it all together
Combine the roasted veggies with the quinoa, apple, toasted walnuts and maple mustard dressing and toss it all together.
8. Dish it up
Serve it up with some little slices of apple and chopped nuts for garnish. Et voila! Roasted butternut squash salad!
Frequently Asked Questions
How to store leftovers:
Allow the squash salad to cool at room temperature for no more than 2 hours. Transfer into an air-tight Tupperware container and pop into the fridge. Consume within 3-4 days.
Can you freeze it?
This salad is not appropriate for freezing as both the kale and apple would lose their texture and become mushy.
Can you reheat it?
This butternut quinoa salad is best served fresh, and leftovers are best eaten cold to preserve the texture of the apple and kale.
Can you make this ahead of time?
If you want to get ahead and prep some of the ingredients before serving this, you could cook the quinoa, make the dressing and toast the walnuts. I would save roasting the squash, chickpeas and kale until you’re ready to eat it. Also, don’t chop the apples too far in advance as they will go brown.
Is this butternut squash salad gluten-free?
While the fresh ingredients in this salad are gluten-free please make sure ingredients such as the mustard you use are gluten-free to ensure this recipe is suitable for those with coeliac disease and gluten sensitivity.
What can you serve with this butternut squash salad?
This butternut squash and quinoa salad can be served on its own or used as a side dish. It works particularly well with chicken and pork but can go alongside any meat or fish you choose.
How to peel butternut squash
Butternut squash can be a bit of a pain to prepare due to their large size and weird shape. To peel the squash, start by cutting off the top and bottom. Then cut the squash in half, between the thinner ‘neck’ and more bulbous bottom. This makes the squash easier to work with. I like to peel butternut squash using a Y-shape peeler to remove the skin. You could also use a sharp knife to remove the skin.
How to cut butternut squash
Once you’ve removed the skin, cut the bulbous section in half again and use a spoon to scoop out all the seeds. How you cut the butternut squash will depend on what your recipe calls for. For this recipe we want cubes, so start by cutting the squash into 1cm rounds, then dicing into cubes. If you’re a visual girly like me, this video shows youhow to peel and cut a butternut squash.
More Butternut Squash Recipes
How to Make Roast Butternut Squash Salad with Quinoa and Apple
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Roast Butternut Squash Salad with Quinoa and Apple
★★★★★5 from 1 reviews
- Author: Elizabeth Chloe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2–3 servings 1x
- Category: Salads
- Method: Roasting
- Cuisine: British
- Diet: Vegan
Description
Sweet, roasted butternut squash is combined with quinoa, chickpeas, apple, kale, walnuts and a maple, mustard dressing in this delicious vegan, Autumn salad!
Ingredients
Scale
- 500 grams butternut squash, cubed
- 1 teaspoon dried sage
- 1 tablespoon oil
- Salt and pepper
- 1 tin chickpeas
- 200 grams quinoa
- 100 gramskale, sliced
- 60 grams walnuts, chopped
- 1 apple, cut into matchsticks
For the Dressing:
- 5 tablespoons olive oil
- 2.5 tablespoon maple syrup
- 3 teaspoons mustard(I use a combination of Dijon mustard and wholegrain mustard, use one or both)
- 1 garlic clove
- Salt and pepper to taste
Instructions
- Preheat your oven to 200 degrees Celsius.
- Add your butternut squash to a roasting dish with the oil, salt, pepper and sage. Roast for 20 minutes.
- After 20 minutes of cooking turn the squash and add the chickpeas to the tray. Cook for a further 15 minutes.
- Cook the quinoa according to packet instructions.
- Whisk the dressing ingredients together. Season with salt and pepper to taste.
- When the squash is cooked through and has developed some caramelisation add the kale to the pan and return to the oven for a further 5 minutes until it has wilted slightly.
- To toast the walnuts add them to a frying pan on a medium-low for a 2-3 minutes. They are done when they have turned a golden brown colour. Make sure to keep a close eye as they can burn quickly!
- Combine the roasted veggies with the quinoa, apple, toasted walnuts and dressing. Toss everything together.
- Serve the salad in bowls. If you have any leftover dressing or walnuts, use them as a garnish on top!
Notes
Substitutions,step-by-step photos,frequently asked questionsand avideofor this carrot and lentil soup recipe can be found further up in the blog post!
Keywords: Roasted Butternut Squash, Butternut Squash Salad, Butternut Squash Recipes, Butternut Squash Quinoa, Butternut Squash Apple
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Comments
BritneyAbsolutely love this squash salad, so full of flavour! Will definitely be making it again soon.
★★★★★
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