Roasted Butternut Squash & Quinoa Power Salad

This Roasted Butternut Squash & Quinoa Power Salad is a healthy vegan recipe that is perfect for the colder months. It features fresh greens, roasted butternut squash, nutty quinoa, creamy avocado, a sweet tahini dressing, and mixed seeds. Enjoy this plant-powered creation for an easy weeknight meal to elevate your health.

Even though soup + chili season may be at its peak, hearty salads are just as satisfying in my opinion.

While this plant-powered recipe was inspired by my delicious Roasted Sweet Potato & Quinoa Power Salad recipe, it obviously has a butternut squash twist to it.

Technically you can use any squash of your choice – honeynut, acorn squash, or even delicata squash.

No matter which squash you select, this Roasted Butternut Squash & Quinoa Power Salad recipe will satisfy your chilly weeknight evening. 

Why You’ll Love This Healthy Vegan Power Salad Recipe

• Full of Flavor & Loaded with Nutrition: This Roasted Butternut Squash & Quinoa Power Salad recipe is full of nutritious plant-based ingredients, wholesome veggies, and healthy fats. 
• Quick & Easy: This healthy vegan salad recipe comes together in about 30 minutes.
• Great for Meal Prep: Since it stores well in the fridge, it’s perfect for meal prep, so you can enjoy quick dinners throughout the week.

Ingredients

• Organic Butternut Squash: I used honeynut squash for this healthy salad recipe, but butternut squash will do! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash! 
• Organic Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work.
• Organic Greens: Any greens work great for this vegan power salad recipe. I used Earthbound Farm’s Organic Power Greens which is a combination of baby spinach, baby red and green chards, and baby kale.
• Organic Avocado: Sliced up for some healthy fats & creamines. 
• Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this salad perfectly. Don’t leave it out!  
• Organic Mixed Seeds: A combination sprinkle of pumpkin seeds, sunflower seeds, and hemp seeds, for some extra plant-based protein + omega-3’s to this salad.  
• Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.

How To Make

1. Roasted Butternut Squash. Preheat the oven to 400 degrees F. Add the cubbed squash to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
2. Quinoa. Prepare quinoa as instructed from the package.
3. Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water, a little at a time, until a semi-thick, pourable dressing is achieved. Set aside.
4. Serve. Place the greens at the bottom of your serving bowl, top with the cooked quinoa, roasted squash, and sliced avocado. Drizzle with the tahini dressing, along with a sprinkle of the mixed seeds. Enjoy!

Tips for Making this Healthy Vegan Power Salad Perfectly

• Organic Butternut Squash: I used honeynut squash, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.
• Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM! 
• Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice. 
• Organic Greens: If you don’t have Earthbound Farm’s Organic Power Greens, feel free to use spinach, kale, arugula, or a combination.
• Baking: Be sure to flip the squash halfway. This ensures an even bake. 

Storing & Reheating

As mentioned above, this Roasted Butternut Squash & Quinoa Power Salad is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the squash and cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, avocado, the tahini dressing, and seeds. 

More Healthy Vegan Salad Recipes You’ll Love

• Roasted Butternut Squash & Chickpea Kale Quinoa Salad with Sweet Tahini Dressing
• Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette
• Kale & Quinoa Salad with Roasted Vegetables
• Chipotle Cauliflower & Sweet Potato Quinoa Salad with Cilantro Jalapeño Sauce
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Print