2 ratings

Butternut Squash and Quinoa Salad


This quinoa salad is the perfect healthy lunch or dinner side combining winter's bounty and the antioxidants and health benefits of the wild blueberry. Wyman's of Maine is one of the largest growers and processors of wild blueberries in the U.S. The growing season for wild blueberries is short, but Wyman's allows you to snack on these tasty, tart and sweet berries all year by quick freezing the berries within 24 hours of harvest. The berries are as fresh as the day they were picked, traveling from farm to freezer to table. 

Recipe courtesy of Wyman's of Maine


For the quinoa salad

  • 1 butternut squash
  • 1 Tablespoon olive oil
  • 1 Cup quinoa, uncooked
  • 2 Cups arugula
  • 1 shallot, finely diced
  • 1/2 Cup chopped cilantro
  • Salt and pepper, to taste
  • 3/4 Cups blueberries, such as Wyman's

For the vinaigrette

  • Juice of 1 lemon
  • 1 Tablespoon honey
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons olive oil
  • Salt and pepper, to taste


For the quinoa salad

Preheat the oven to 350 degrees. Toss the squash with the olive oil and season with salt and pepper. On a large baking sheet, spread the squash evenly and roast 30 minutes or until tender. Let cook slightly. 

Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring 2 cups of water to a boil, add quinoa, cover and
simmer 10 minutes. When the quinoa is translucent, it is finished.

In a large bowl, combine all the squash, quinoa, arugula, shallot, cilantro, and bluberries.

For the vinaigrette

Combine the lemon juice, honey, and apple cider vinegar in a medium bowl. Slowly wisk in the olive oil and season with salt and pepper. Pour over the quinoa salad.