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Quinoa Salad with Bacon and Roasted Butternut Squash

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Healthy Quinoa Salad with Bacon, Roasted Butternut Squash, Caramelized Onions and Feta cheese, with French Vinaigrette salad dressing (I used Brianna’s French Vinaigrette salad dressing). You can also top the salad with pine nuts (optional but delicious!) This salad is so healthy and it’s gluten free!

roasted butternut squash

For this salad, you will need to roast peeled and cubed squash in the oven until soft. You will also need to make caramelized onions, cook bacon, and cook some quinoa. After that, you just assemble the salad, add the dressing – and it’s ready! It makes a perfect lunch!

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Enjoy this salad packed with anti-oxidants (squash) and protein (quinoa)!

Quinoa Salad with Bacon & Roasted Butternut Squash

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 4 servings

Quinoa Salad with Bacon & Roasted Butternut Squash


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


    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, chopped and cooked bacon, 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 (OPTIONAL).
  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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{ 6 comments… add one }
  • Matt February 10, 2015, 8:23 pm


  • [email protected] Riffs February 11, 2015, 12:12 pm

    Great salad — could work as a main for a lunch, or light supper. So much good flavor in this, and it’s gorgeous!

  • Laura Dembowski February 12, 2015, 2:59 pm

    It’s so fun to make new and exciting quinoa salads. Bacon sounds like a stellar addition.

  • Stacy | Wicked Good Kitchen February 15, 2015, 1:07 pm

    Drop dead gorgeous salad, Julia! I love the caramelized onions, bacon and roasted butternut squash combination for this protein-rich quinoa salad. Perfection! Loving the photography, as always, my friend. 🙂 Thank you for sharing. Already pinned and will be making!

  • Sabrina March 6, 2015, 8:31 pm

    This salad was amazing! To make it lower calorie, I used turkey bacon and Kraft Roasted Red Pepper Italian dressing. Only 30 calories per tsp. So simple to make!

  • Line September 18, 2015, 2:05 pm

    This looks very nice! but I was wondering: what are the green leaves you sprinkle on it? parsley? coriander? mint?
    thanks for sharing

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