Butternut Squash, Quinoa, Cranberry Salad

Butternut Squash, Quinoa, Cranberry Salad

Made with Champagne Vinaigrette

Butternut Squash, Quinoa, Cranberry Salad

All the best fall flavors in one dreamy bowl, topped with BRIANNAS Champagne Vinaigrette.

COOK TIME: 25 minutes

PREP TIME: 15 minutes


  • 3 cups butternut squash, chopped into 3/4-inch wide cubes
  • 1 Tbsp. olive oil
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 3 Tbsp. toasted pumpkin seeds
  • Kosher salt and fresh black pepper
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  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
  4. To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.