Walnut and Butternut Squash Quinoa Salad with Ginger & Tarragon Vinaigrette
Roasted butternut squash and quinoa tossed in a ginger and tarragon vinaigrette can be eaten alone or as a side. It complements any protein. This salad is one of my favorites.
Why I love this salad so much
I have always loved squash—most any kind will do. Quinoa is relatively new to me, but it is so good for you and can be used in so many ways. We have had a bit of a problem around here pronouncing this grain. Kin-O-wah. Keen-wa. Quin-O-ah. Sheesh, however, you say it, I’m all about finding ways to sneak it into my diet. I have also become a grown up and learned to love walnuts. As a kid I hated it when my mom would put them in banana bread or cookies, ugh! Now I’m that mom, sneaking them into everything. Even kin-O-wah salads, with mushrooms no less! Gasp!
Recently, I bought a 50-pound bag of quinoa at Costco, and it’s taking up valuable space in my pantry. Just kidding, it was only 5 pounds, but another cup appears every time I take a cup out. I can’t seem to get rid of it!! If you live close by and want to borrow a cup or two of quinoa, come to the garage door and knock 3 times, pause, then knock quickly two times. I will promptly deliver quinoa into your pesky hands! No questions asked. I have been playing with ways to use it, and this recipe is my favorite. I could eat this salad often! Quinoa lends itself better, in my taste, to the savory side. It definitely has an earthy flavor. This recipe would be easy to change up and add other roasted vegetables to, like green beans or asparagus. Ooo, roasted beets and sweet potatoes would be good, too! I even chopped up some spinach and mixed it in one day for lunch; this was super good!
Gather these ingredients
How to make this salad
- Toss chunks of butternut squash with olive oil, salt, and pepper. Spread out on a baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip the squash over so the other side gets roasted and a little crispy. Return to oven and bake for an additional 10 minutes.
- Cook quinoa. Bring 2 cups of water to a boil, turn down to low, add quinoa and cook for 10 minutes covered, turn off heat and leave on stove for 20 minutes do not remove lid. After 20 minutes remove lid and toss quinoa with a fork.
- Clean and slice mini portabella mushrooms. Saute in a frying pan with a dash of vegetable or olive oil until they have reduced to half and start to caramelize.
- Whisk vinaigrette ingredients together. Grate ginger, mince it finely or I like to press it through my garlic press.
- Toss quinoa, squash, and sauteed mushrooms together with vinaigrette. Serve warm or cold.
Tips & Variations
Get creative. Use this recipe as a launching board for what sounds good to you. I will not be offended in the least. My job here is to inspire you to get in the kitchen and to get your family around the table together!
- If you don’t like walnuts substitute slivered almonds, toasted pecans, or pistachios into this salad.
- You can swap out the squash for just about any roasted vegetable you like. Here are a few suggestions: beets, sweet potatoes, asparagus, green beans, sauteed summer squash, or zucchini.ash and or zuchini.
- Add golden raisins, pomegranate seeds, and dried apricots chopped into small pieces.
- Protein: this salad pairs well with pork, chicken, steak, shrimp, or fish. You could also make extra dressing and marinate your protein in it before cooking.
Are you attempting to eat differently this year? How have you changed your eating habits and why? I would love to hear from you. If you love this recipe as much as we do please take a moment to rate it in the recipe card below. Share it on all your socials, and pin it to your salads Pinterest board!
XO, Sheila
Butternut Squash and Walnut Quinoa Salad with Balsamic Tarragon Vinaigrette
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tblsp olive oil
- 1 medium Butternut Squash skin, seeded, and cut into chunks
- 1/4 cup red onion diced
- 8 ounces mini portabella mushrooms
- 1/2 cup chopped walnuts toasted
Balsamic Viniagrette
- 1/4 cup balsamic vinegar
- 4 tblsp olive oil
- 1 tblsp honey
- 1/2 tsp dried Tarragon leaves
- 1 inch fresh ginger grated or finely minced
- 1 clove garlic minced
- salt to your taste
- fresh ground pepper to your taste
Instructions
- Toss chunks of butternut squash with olive oil, salt, and pepper. Spread out on a baking sheet and bake for 30 minutes, remove from oven and using a spatula flip the squash over so the other side gets roasted and a little crispy. Return to oven and bake another 10 minutes.
- While the squash is roasting you can cook the quinoa. Bring 2 cups of water to a boil, turn down to low, add quinoa and cook for 10 minutes covered, turn off heat and leave on stove for 20 minutes do not remove lid. After 20 minutes remove lid and toss quinoa with a fork.
- Clean and slice mini portabella mushrooms saute in frying pan with a dash of vegetable or olive oil, until they have reduced to half.
- Whisk vinaigrette ingredients together. You can grate ginger, mince it finely or I like to press it through my garlic press.
- In a large bowl add quinoa, roasted squash, onions, sautéed mushrooms, and walnuts toss with vinaigrette.
I read fifty pounds and gasped. Then I fell about laughing. You silly. Still, 5 pounds is a lot of quinoa. Have you tried my curried quinoa salad? Peanuts, dried berries, red onion, sweet peppers and herbs and the best sweet curried dressing. I eat this salad as a snack. Without dressing and peanuts it keeps in the fridge for 3-4 days.
I LOVE butternut and walnuts and unlike you, I really DO like quinoa. 🙂
I am so making your salad! I love curry…this sounds amazing! Yeh! I might just use this 50lb bag of quinoa up yet ;)!
Hi Sheila! Fellow Michigan food blogger stopping by to say hello 🙂 Love this recipe. I don’t use enough tarragon in my cooking, but I do love the flavor of it. This is the type of salad I need in my fridge for lunches throughout the week!
HI Lori!! I’m so glad you stopped by! Now I’m heading on over to your place! XOX Sheila
I love that were on the same quinoa page today sista! xo
We need to start the Keee-wah Sisterhood 😉