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Quinoa with Roasted Butternut Squash, Pine Nuts, Feta

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Healthy Quinoa Salad with Roasted Butternut Squash, Pine Nuts, Caramelized Onions and Feta cheese, with French Vinaigrette salad dressing (I used Brianna’s French Vinaigrette salad dressing – it’s excellent! and it’s gluten free!). This delicious salad is perfect for the Fall, and it’s a great way to use butternut squash a little bit differently than usual. All ingredients match one another really well, and the salad dressing is so good! I’ve been eating this for lunch for days now, and this salad keeps you full and satisfied for a long time. It’s healthy, vegetarian, gluten free, full of anti-oxidants (squash) and protein (quinoa).

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First, you will need to peel the squash, slice it into 3/4 inch cubes and roast it in the oven until soft.

how to cook butternut squash, how to roast butternut squash in the oven


Cook the quinoa, as you will need 1 and 1/2 cups of cooked quinoa:

how to cook quinoa, light and fluffy quinoa, gluten free quinoa

You will also need to have caramelized onions. Caramelize the onion according to these instructions:

How to make caramelized onions

Start assembling the salad. Combine quinoa and roasted butternut squash:

quinoa and butternut squash

Add caramelized onions:

Quinoa with caramelized onions, caramelized onions butternut squash

Right before you’re ready to serve, add the salad dressing, and top with Feta cheese and toasted pine nuts:

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By the way, for dressing I highly recommend Brianna’s French Vinaigrette salad dressing. That’s what I’ve used with this salad, and it’s perfect! The dressing costs only $2.98 at Walmart. It’s all natural ingredients, it’s gluten free, no MSG. And, most importantly, it tastes so good! Or, use a similar dressing.

Quinoa with Roasted Butternut Squash, Pine Nuts, Feta

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4 servings

Quinoa with Roasted Butternut Squash, Pine Nuts, Feta


  • 1 and 1/2 cups cooked quinoa
  • 1 large onion, sliced
  • half of butternut squash, medium size
  • 3 tablespoons olive oil
  • salt
  • French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
  • 1/4 cup Feta cheese
  • 1/4 cup pine nuts, toasted


    Roasted butternut squash:
  1. Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  2. Peel the squash and slice it into 3/4 inch cubes. You will only need 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  3. Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly before adding to the salad.
  4. Caramelized onions:
  5. Caramelize sliced onion as described in this post
  6. Assembling the salad:
  7. In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, and mix with the dressing. Add the dressing only before the serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
  8. Top each individual serving with Feta cheese and toasted pine nuts.
  9. Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing only before serving.



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{ 13 comments… add one }
  • Matt November 1, 2014, 8:18 pm


  • ahu @ ahueats November 2, 2014, 7:12 pm

    Wow! This dish is surely more than the sum of its (delicious) parts. Looks amazing Julia!

  • Ashley November 2, 2014, 7:16 pm

    I cannot get enough butternut squash right now and with the quinoa and caramelized onions? This sounds fantastic! Hope you’re having a great weekend!

  • Chris @ The Café Sucré Farine November 4, 2014, 1:03 pm

    Gorgeous colors Julia and this sounds amazing! I love how butternut squash adapts to so many wonderful recipes.

  • Laura Dembowski November 5, 2014, 3:46 pm

    Quinoa is such a great dinner, but it can get boring. Love how you jazzed it up 🙂

  • Deb January 21, 2015, 7:44 pm

    This looks delicious! Just wondering what the green herb is on top? Thanks!

  • Maria February 15, 2015, 5:06 pm

    This was delicious! Thanks so much! I made a rather large batch and was just wondering how long do you think it will stay good for in the fridge? Thanks again!

  • Marly December 25, 2015, 8:01 pm

    Wow! I made this tonight and let me tell u it was amazing! Thanks for sharing 🙂

  • Lorrie November 13, 2016, 7:11 pm

    I’ve been looking at this recipe for weeks now….and just finished making it. All I can say is WOW! What a fantastic combination of flavors and textures! The french vinaigrette from Brianna’s is perfect on this, also! Thanks for the awesome recipe, Julia!

    • Julia December 20, 2016, 5:15 pm

      Lorrie, thank you so much for taking your time to leave a comment! I am so happy you liked this recipe! I also thought it was a really great combination of flavors, so it’s good to know I am not the only one who thinks that. 🙂

  • Megan January 18, 2017, 8:54 pm

    Silly question… do you eat it warm or cold?

    • Julia January 31, 2017, 2:18 am

      It’s great either way.

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