This Quinoa Salad with Butternut Squash, Spinach and Crunchy Almonds is the perfect cold weather dish! Made with fluffy quinoa, seasonal vegetables, crunchy almonds and a tangy dressing, this delicious salad is the perfect dish for healthy eating all winter (and fall!) long.
I’ve hit the point in the winter where my dedication to healthy eating is starting to wane a little. Sometimes, I just want a Sour Cream Banana Chocolate Chip Muffin or three, or a big slice of Giant Deep Dish Chocolate Chip Cookie. That’s fine by me, but to offset my need for indulgent, cozy treats, meal prepping healthy lunches helps to keep things balanced. This quinoa salad with butternut squash and spinach is one of my favourite cold weather meal prep lunches. Loaded with sweet squash, savoury spinach and crunchy, garlicky almonds, this simple salad is deeply satisfying whether you serve it warm, at room temperature or chilled. Unlike other salads, this quinoa dish retains its texture and improves in flavour over a few days, making it the ideal make ahead meal. If you’re looking for other meal prep ideas, take a look at these other recipes that are on frequent healthy-lunch rotation at my house!
What goes in Quinoa Salad with Butternut Squash, Spinach and Crunchy Almonds?
- Olive Oil: A good quality extra virgin olive oil delivers delicious flavour, richness and heart-healthy fat to this recipe.
- White Wine Vinegar: White wine vinegar offers complex flavour and tang. Apple cider vinegar is a good substitute in this recipe if you don’t have white wine vinegar on hand.
- Dijon Mustard: A good quality dijon mustard adds a little spice and tang. The emulsifying capabilities of mustard also help to keep the oil and vinegar in the dressing from separating.
- Butternut Squash: This type of mild squash delivers deliciously sweet flavour, and a smooth, velvety texture. A small squash, weighing about 2lbs, will give you enough for this salad. Sautéing the squash in the pan makes this recipe simpler and quicker to prepare than recipes that call for roasted squash. The light browing that happens in the pan delivers similar, caramelized flavours, but in less time and with fewer dishes!
- Spinach: Full of nutrients, spinach offers a lighter flavour and texture than other winter greens. I use chopped baby spinach that wilts into a silky and mild addition to this salad.
- Garlic: Minced garlic added to the sautéed vegetables and almonds infuses everything with a delicious, punchy flavour.
- Almonds: If you ask me, the almonds are the best part of this salad! Toasted with olive oil and garlic, the almonds become extra crunchy with a subtle garlicky flavour. The crunchiness is the perfect contrast for the velvety squash, silky spinach and fluffy quinoa. Use whole, raw almonds and give them a coarse chop before adding them to the pan.
- Quinoa: This protein and fibre rich seed from South American serves as a perfect base for this salad. Use your favourite brand and cook it according to package directions, adding just a little bit of salt. One cup of uncooked quinoa typically yields about 3 cups of cooked quinoa.
- Fresh Parsley: Chopped parsley contributes a fresh, herby flavour to this salad. Fresh parsley is available year round at most grocery stores. Use Italian (aka Flat Leaf) parsley if you can find it, since it has deeper flavour than curly parsley.
- Fresh Chives: Lots of chopped fresh chives are added at the end for a delicate oniony flavour.
- Salt and Pepper: Salt and pepper is a matter of personal taste. This recipe contains a modest amount of salt, making it a good choice for anyone watching their salt intake. More salt and pepper can be added to taste at the end, so you can adjust it to your preference. I use Diamond Crystal Kosher salt and freshly ground black peppercorns.
- Hot Sauce (optional): If you like a little heat, add a dash or two of your favourite hot sauce just before serving. I like the deep flavours of Heartbeat Green Jalapeño Hot Sauce but a few drops of sriracha work just as well.
SERVING SUGGESTIONS
This quinoa salad is packed with enough nutrients to make a complete meal. Make a big bowl on the weekend and enjoy it for lunches all week long. Packed with flavour and texture, this quinoa salad also makes a delicious side dish for chicken, turkey or fish.
Winter Quinoa Salad with Butternut Squash, Spinach and Crunchy Almonds
This hearty Quinoa Salad with Butternut Squash, Spinach and Cruchy Almonds is a delicious, healthy dish that is the perfect vegetarian make ahead meal, or side dish for any protein. Serves 4 as a main or 6-8 as a side dish.
Ingredients
- 5 Tbsp extra virgin olive oil, divided
- 2 tsp white wine vinegar
- 2 tsp dijon mustard
- 1 small butternut squash, peeled and cut in small dice (about 3 cups)
- 3 cups chopped fresh spinach
- 2 cloves garlic, minced
- 1/2 cup whole raw almonds, roughly chopped
- 1 cup uncooked quinoa
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- kosher salt and freshly ground black pepper
- hot sauce, to taste (optional)
Instructions
- Cook the quinoa according to package directions, adding 1/4 tsp of kosher salt to the cooking water. Once the quinoa is done cooking, set is aside and keep warm.
- In a small bowl, whisk together 2 Tbsp olive oil, the white wine vinegar and dijon mustard to make a dressing. Add a few cracks or freshly ground black pepper to taste. Set aside.
- In a large sauté pan with a lid, heat 2 Tbsp olive oil over medium heat. Add the butternut squash, sprinkle with 1/2 tsp kosher salt and a few cracks of pepper. Toss the squash to coat evenly in the olive oil, then spread it out in a single layer. Cover the pan with the lid and cook the squash for 5-7 minutes, tossing occasionally, until lightly golden in places but still slightly firm when pierced with a fork. Add the chopped spinach and toss together with the squash. Replace the lid and continue cooking until the spinach has wilted and the squash is tender, about another 1-2 minutes. Add the remaining 1 Tbsp olive oil to the pan and allow to heat gently, Add the almonds and garlic and stir to combine with the squash and spinach. Cook, uncovered, stirring constantly until the garlic is fragrant, about 30 seconds to 1 minute. Remove from heat and transfer the butternut squash mixture to a large mixing bowl.
- Fluff the cooked quinoa with a fork, then add it to the mixing bowl along with the prepared dressing, and toss it all together. Mix in the parsley and chives. Season with a few drops of hot sauce (if using), black pepper and an extra pinch of salt if needed. Serve warm or at room temperature.
RECIPE NOTES
- Cook your quinoa according to the package directions. Remember to rinse quinoa before using to remove any bitterness.
- Leftover cooked quinoa can also be used in this recipe. You will need 3 cups.
- Try to cut your butternut squash into uniform size pieces so they will cook evenly. To cut a butternut squash start with a sharp knife and stable cutting board. Use the knife to cut off the top (stem) end and the bottom end. Using a sharp vegetable peeler, remove the peel in strips, working your way around the squash. Holding the squash steady, cut the squash in half where the long narrow neck meets the bulbous, round part. Flip the bulbous part onto its flat bottom and cut it in half. Use a spoon to scoop out the seeds and strings. Lay one half of the bulb on its cut side for stability, and slice it into strips about 1/2″ wide. Cut each of those strips into 1/2″ sized cubes. Repeat with the other half of the bulb. To cut the neck portion of the squash, cut it first into long planks about 1/2″ thick. Cut each of those planks into strips about 1/2″ wide, then cut each strip into 1/2″ cubes. If you have more cut squash than you need for this recipe, transfer the extra to an airtight container and save for roasting, or adding to soups and stews.
- This quinoa salad happens to be gluten free and vegan, making it a great option if you’re serving people with dietary restrictions. Be sure to always read any labels on packaged ingredients carefully to ensure there is no cross contamination before serving anything to those with allergies or food sensitivities.
- This salad keeps well in an airtight container in the fridge for up to 5 days.
