07 Oct Apple, Butternut Squash, and Quinoa Salad

Apple, Butternut Squash, and Quinoa Salad. Photography © 2021 by Chris Andre

Apple, Butternut Squash, and Quinoa Salad

Makes 4 servings

  • For the roasted squash
  • 1 medium to large butternut squash, peeled, seeded, and cut into 1⁄2-inch cubes (about 6 cups)
  • 3 tablespoons olive oil
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • For the dressing
  • 1⁄2 cup vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 3⁄4 teaspoon toasted sesame oil
  • 1 tablespoon white miso paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave syrup
  • 1⁄2 teaspoon sriracha
  • 1⁄4 teaspoon kosher salt
  • For the salad
  • 2 cups cooked quinoa
  • 2 medium apples, cored and cut into wedges
  • 4 cups baby greens, such as kale, baby spinach, arugula, or baby chard

ROAST THE SQUASH: Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. Toss the squash, olive oil, salt, and pepper on the baking sheet to coat. Roast until tender when pierced with a fork and nicely browned in spots, 25 to 30 minutes.

MAKE THE DRESSING: In a blender, combine the vegetable oil, 2 tablespoons of water, vinegar, lemon juice, sesame oil, miso paste, mustard, agave, sriracha, and salt and blend until well combined. It’s important to add the liquids before the miso to prevent the miso from getting stuck under the blades of the blender.

ASSEMBLE THE SALAD: In a large bowl, combine the quinoa, roasted squash, and apples and toss with 1⁄3 cup of the dressing. It’s okay if the squash or quinoa is still warm; they will absorb the dressing more that way and the salad will pack more punch.

If you’re serving the salad right away, add the baby greens and gently toss the salad, or store the greens, salad, and remaining dressing in separate airtight containers in the refrigerator for up to 3 days to eat later.

You can use the remaining dressing to re-dress the salad if you find it has soaked up too much in the fridge. Be sure to keep the greens separate if you are storing the salad to serve later; they will wilt quickly once dressed.


  • Make this a meal by topping the salad with grilled salmon, chicken, or steak.
  • This salad is great to keep dressed and ready in the fridge for whenever you get hungry and need something healthy.
  • The dressing makes more than you need for this amount of salad, and that’s on purpose! I love keeping small jars of my homemade dressings in the fridge to use when I need to dress a quick green salad or veggies.

Excerpted from THE NO-FUSS FAMILY COOKBOOK: Simple Recipes for Everyday Life © 2021 by Ryan Scott. Photography © 2021 by Chris Andre. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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