Butternut Squash and Quinoa Salad with Maple Dijon Vinaigrette

Looking for a healthy fall recipe to enjoy this weekend? Look no further than this Simple Butternut Squash and Quinoa Salad! Super easy to make and makes you feel great!


For the Salad:

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 cup quinoa, rinsed and cooked according to package instructions
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup crumbled feta cheese (optional)
  • Salt and black pepper, to taste
  • Olive oil, for roasting

For the Maple Dijon Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste


  1. Roast the Butternut Squash:
  • Preheat your oven to 400°F (200°C).
  • Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
  • Roast in the oven for 25-30 minutes or until the squash is tender and slightly caramelized. Remove from the oven and let it cool.
  1. Cook the Quinoa:
  • While the butternut squash is roasting, rinse the quinoa under cold water.
  • Cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool.
  1. Prepare the Vinaigrette:
  • In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Adjust the seasoning to taste.
  1. Assemble the Salad:
  • In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and toasted pecans. If you’re using feta cheese, add it as well.
  • Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine. Adjust salt and pepper if needed.
  1. Serve and Store:
  • Serve the salad immediately or refrigerate it for later use. This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your healthy and flavorful fall meal prep!


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