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A bowl of Curry Roasted Butternut Squash Quinoa Salad sits on a wooden table, accompanied by a whole butternut squash and two spice jars. A napkin and utensils are neatly placed beside the vibrant plate.
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4.67 from 3 votes

Curry Roasted Butternut Squash Quinoa Salad

Curry Roasted Butternut Squash Quinoa Salad is the perfect healthy side dish that should be on your Thanksgiving table.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salads & Fruits, Sides
Cuisine: American, Indian
Servings: 4 servings
Author: Nisha Kapur

Ingredients

Butternut Squash

  • 1 organic butternut squash chopped into small cubes (roughly 3 - 3.5 cups)
  • 2 tbsp extra virgin olive oil
  • 1 tsp pure honey*
  • 1 1/2 tsp curry powder I used Trader Joe's
  • 3/4 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp rosemary

Quinoa

  • 1 cup quinoa
  • 1 cup water
  • 1/8 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp salt

Curry Lemon Vinaigrette

  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure honey*
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp curry powder

Assemble

  • all the cooked quinoa fluffed with a fork
  • curry roasted butternut squash
  • 2 cups organic baby arugula
  • 1/4 cup dried cranberries
  • 1/4 cup + 2 tbsp slivered almonds toasted
  • 1/3 cup fresh cilantro chopped
  • a few pumpkin seeds as garnish

Instructions

  • Preheat oven to 400 degrees.
    The oven control panel displays a baking temperature of 125°F for preparing Baked Eggplant Spinach Rollatini, with the time set to 6:21 PM. It offers options such as cook time, delay start, rapid preheat, settings/clock, and timer.
  • Remove skin, and cube the butternut squash.
    A peeled butternut squash rests on a wooden cutting board, ready to be diced for a delicious curry roasted butternut squash quinoa salad, with a sharp knife lying nearby.
  • Prepare your butternut squash marinade by combing the remaining ingredients from the "for the butternut squash" section... oil, honey, curry powder, garlic powder, rosemary, salt and black pepper.
    A white bowl contains a brown marinade with herbs and a spoon resting inside, ready to enhance the flavors of a curry roasted butternut squash quinoa salad.
  • Pour the marinade over the butternut squash and coat well.
    Diced butternut squash in a glass bowl is being coated with a flavorful brown sauce containing herbs, perfect for adding to a curry roasted butternut squash quinoa salad.
  • Place the butternut squash on a baking tray and spread out to ensure even cooking.
    Butternut squash, seasoned with curry, is diced and poured from a glass bowl onto a metal baking sheet, ready to add a burst of flavor to any quinoa salad.
  • Into the oven for 25-30 minutes, depending on how soft you want your squash. Toss once half way.
    Cubed orange vegetables on a baking sheet are being roasted in an oven, infusing them with rich curry flavors for a delightful butternut squash quinoa salad.
  • Now prepare your quinoa. Add all the ingredients in the "for the quinoa" section to an InstantPot. Follow the basic instructions on using an InstantPot, cook on high pressure for 1 minute, and enable natural release. This will take about 15-20 minutes.
    Curry-infused quinoa with spices is cooking in an electric pressure cooker on a white countertop, setting the stage for a delicious roasted butternut squash quinoa salad.
  • Prepare the curry lemon vinaigrette by combining all the ingredients listed above respectively.
    A bowl with olive oil and pepper being whisked with a fork on a wooden cutting board, prepping the perfect dressing for curry roasted butternut squash quinoa salad, alongside a lemon squeezer and small measuring cup.
  • Toast the slivered almonds on low-medium heat for 3-5 minutes.
    A stainless steel pan on a stove contains slivered almonds being toasted, adding a nutty crunch to the curry roasted butternut squash quinoa salad.
  • Once you can smell the aroma, turn off the stove.
    Slivered almonds being toasted in a stainless steel pan on a stovetop, adding a delightful crunch to your Curry Roasted Butternut Squash Quinoa Salad.
  • Check on the butternut squash, should be done.
    Curry-infused cubed roasted sweet potatoes on a baking tray with a metal spatula, seasoned with herbs and spices.
  • The quinoa should be done, fluff with a fork and add the quinoa to a large mixing bowl.
    A clear glass bowl filled with cooked quinoa sits on a beige cloth, showcasing a vibrant Curry Roasted Butternut Squash Quinoa Salad, all elegantly displayed on a white countertop.
  • Followed by the butternut squash.
    A glass bowl of curry roasted butternut squash cubes atop a bed of quinoa sits elegantly on a folded beige cloth, resting on a pristine white surface.
  • Add the arugula.
    A glass bowl brimming with fresh arugula leaves sits atop a vibrant layer of mixed veggies and curry roasted butternut squash on a tortilla, giving this dish a delightful twist akin to a quinoa salad.
  • Pour all the curry lemon vinaigrette on top.
    A hand pours dressing over a Curry Roasted Butternut Squash Quinoa Salad, featuring fresh arugula and crispy croutons in a glass bowl on the kitchen countertop.
  • Add the cranberries, toasted almonds, and fresh cilantro.
    A glass bowl contains a vibrant salad with fresh arugula, chopped herbs, cranberries, and sliced almonds atop a base of curry roasted butternut squash quinoa.
  • Toss well. Adjust salt as need be.
    A glass bowl brimming with a Curry Roasted Butternut Squash Quinoa Salad, featuring couscous, arugula, cranberries, and chopped almonds.
  • Top with pumpkin seeds as garnish.
    A plate of quinoa salad with cranberries, herbs, and pumpkin seeds, garnished with parsley, features the warm flavors of curry roasted butternut squash.

Notes

* Go Vegan - skip the honey and substitute with maple syrup.
** Want Cheese - this would pair beautifully with feta or goat cheese

Nutrition

Calories: 459kcal | Carbohydrates: 65g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Sodium: 745mg | Potassium: 1037mg | Fiber: 9g | Sugar: 16g | Vitamin A: 20280IU | Vitamin C: 43mg | Calcium: 158mg | Iron: 4mg