As autumn’s chill settles in, there’s nothing quite like the cozy warmth of a bowl filled with Hearty Gluten-Free Quinoa Salad with Roasted Squash, Caramelized Onions, and Wilted Spinach. This dish beautifully unites the sweetness of roasted squash with the rich, caramelized depth of onions, all nestled among vibrant leafy greens. It’s perfect for those busy weeknights or festive gatherings, offering a heartwarming yet healthy alternative to fast food. Not only is this salad gluten-free and vegetarian, but it can also be enjoyed warm or cold—making it a convenient option for meal prep! Are you ready to discover how to create this comforting blend of flavors?
Why is this salad a must-try?
Vibrant Ingredients: This hearty quinoa salad features sweet roasted squash and savory caramelized onions, creating a tantalizing mix of flavors.
Nutrient-Dense: Packed with protein and fiber, it keeps you full and satisfied while being gluten-free and vegetarian.
Meal Prep Friendly: Perfect for busy weeks, it can be made ahead and is equally delicious warm or cold.
Versatile Option: Feel free to customize with nuts or cheese, or even toss in some healthy proteins like chicken or chickpeas!
Colorful Presentation: Bright greens and golden squash not only nourish but also add a stunning pop of color to your plate.
This dish is sure to impress at your next gathering, just like my Caramelized Onion Spinach or Pepper Steak Onions creation!
Quinoa Salad with Roasted Squash Ingredients
For the Base
• Quinoa – Base of the salad; provides structure and protein. Substitutions: Use any variety of quinoa.
• Butternut Squash (or Sweet Potatoes) – Adds sweetness and texture. Substitution: Sweet potatoes can be used if butternut squash is unavailable.
• Onions – Provide sweetness when caramelized; essential for flavor depth. Use yellow or sweet onions for best results.
For the Greens
• Baby Spinach – Adds freshness and color; wilts slightly when combined with warm ingredients. Can substitute with other leafy greens.
For Flavor
• Dried Cranberries – Introduce a sweet and tart flavor. Substitution: Dried cherries or other dried fruits work well.
• Fresh Sage – Imparts an earthy flavor; enhances the autumnal profile of the dish. Substitution: Dried sage can be used in a smaller quantity (start with 1 teaspoon).
For the Crunch
• Salted Cashews – Add crunch and healthy fats. Substitution: Pepitas (pumpkin seeds) for a nut-free option.
For the Dressing
• Extra Virgin Olive Oil – Used for roasting and dressing; adds richness. Substitution: Any neutral oil can work for roasting.
• Lemon Juice – Brightens the dish and balances flavors. Freshly squeezed is preferred for optimal taste.
• Kosher Salt – Enhances all flavors; adjust to taste.
This Quinoa Salad with Roasted Squash, Caramelized Onions, and Wilted Spinach is not just a meal—it’s an experience filled with warmth and nourishment. Happy cooking!
Step‑by‑Step Instructions for Quinoa Salad with Roasted Squash, Caramelized Onions and Wilted Spinach
Step 1: Prepare Quinoa
Rinse 1 cup of quinoa thoroughly under cold water, then combine it with 2 cups of water in a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low and cover with a lid. Let it simmer for about 15 minutes, or until all the liquid is absorbed. Fluff the quinoa with a fork and set it aside to cool slightly as you prepare the rest of the ingredients.
Step 2: Caramelize Onions
In a large skillet, heat 1-2 tablespoons of extra virgin olive oil over medium-low heat. Add thinly sliced onions along with a pinch of salt, stirring occasionally. Allow the onions to cook slowly for 20-25 minutes, or until they are golden brown and fragrant. Stir in the fresh sage just before removing the skillet from the heat; this will enhance the flavors as the onions cool slightly.
Step 3: Roast Butternut Squash
Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube the butternut squash into bite-sized pieces. Toss the cubed squash in a mixing bowl with a drizzle of olive oil and a generous pinch of salt. Spread the squash onto a baking sheet in a single layer, ensuring even roasting. Roast for about 30 minutes, or until the squash is tender and the edges are crispy and caramelized.
Step 4: Mix Dressing
In a small mixing bowl, combine the remaining olive oil with the freshly squeezed lemon juice. Whisk together until well blended, and then add a small handful of dried cranberries to the dressing, allowing them to soak slightly while you assemble the salad. This dressing will enhance the flavors of the Quinoa Salad with Roasted Squash and serve as a delightful balance to the dish.
Step 5: Assemble Salad
In a large bowl, combine the warm, cooked quinoa with the caramelized onions and sage mixture. Gently add the roasted butternut squash and fresh baby spinach to the bowl. Pour the prepared dressing over the mixture, and toss gently but thoroughly until the spinach is just wilted and all the ingredients are well coated.
Step 6: Add Cashews
Finally, sprinkle the salted cashews on top of the salad just before serving. Give the salad one last gentle toss to incorporate the crunch of the cashews without crushing them. Taste and adjust seasoning, adding more salt and pepper if desired. Your hearty Quinoa Salad with Roasted Squash, Caramelized Onions, and Wilted Spinach is now ready to be enjoyed warm or chilled!
What to Serve with Hearty Gluten-Free Quinoa Salad?
As you gather around the table, the comforting flavors of autumn come alive, making your meal feel truly special.
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Creamy Mashed Potatoes: Their buttery texture provides a luxurious contrast to the hearty quinoa salad, creating a comforting duo your family will love.
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Garlic Roasted Brussels Sprouts: Their crispy edges and earthy flavors enhance the roasted squash, bringing out the salad’s sweetness.
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Crisp Green Salad: A simple mix of fresh greens and zesty dressing offers a refreshing crunch that perfectly balances the richness of the quinoa.
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Savory Herb Grilled Chicken: Tender grilled chicken seasoned with herbs adds protein that complements the robust flavors of the salad while keeping your meal satisfying.
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Toasted Whole Grain Bread: Warm, crusty bread with a light spread of butter is perfect for soaking up any leftovers on your plate, enhancing every bite of salad.
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Pumpkin Spice Latte: This warm beverage ties in the seasonal flavors beautifully, making your dining experience cozy and festive.
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Apple Crisp for Dessert: A sweet and cinnamon-infused dessert rounds off the meal splendidly, echoing the warmth of your quinoa salad with roasted squash and caramelized onions.
How to Store and Freeze Quinoa Salad
Fridge: Store your quinoa salad in an airtight container for up to 3 days. Keeping it sealed will preserve the flavors and freshness.
Freezer: For longer storage, freeze the salad for up to 2 months. Divide into individual portions for easy meal prep. Thaw overnight in the fridge before serving.
Reheating: Gently reheat the quinoa salad in a microwave or on the stovetop until warmed through, stirring occasionally. Add a splash of lemon juice for extra brightness.
Cashew Crunch: If possible, hold off adding the salted cashews until serving to maintain their crunch in this vibrant quinoa salad.
Expert Tips for Quinoa Salad Success
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Don’t Rush the Onions: Caramelizing onions takes time; aim for a slow cook to develop their rich sweetness. This enhances your quinoa salad’s flavor.
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Perfectly Cook Quinoa: Rinse quinoa well before cooking to remove bitterness. Use 2 cups of water for every 1 cup of quinoa for fluffy results.
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Fresh is Best: Use freshly squeezed lemon juice for the dressing to brighten the flavors. Bottled juice can taste flat and alter the finished dish.
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Keep it Crunchy: Hold off adding salted cashews until just before serving to maintain their delightful crunch in your quinoa salad.
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Enhance Flavor: Incorporate the brown bits from the skillet after caramelizing onions into the salad for an extra depth of flavor.
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Customize Your Salad: Feel free to play with variations by adding cheese or different nuts. This ensures your quinoa salad remains exciting and personal!
Quinoa Salad with Roasted Squash Variations
Feel free to mix things up and personalize your quinoa salad for a taste adventure that excites your palate!
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Cheesy Delight: Add chunks of feta or goat cheese for a creamy, tangy twist that contrasts beautifully with the sweetness of the squash.
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Protein Power: Consider incorporating cooked chicken or chickpeas to boost protein, making this salad a filling meal on its own.
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Spicy Kick: For those who like a little heat, sprinkle with red pepper flakes or toss in sautéed mushrooms for an earthy spice.
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Nuts & Seeds: Swap salted cashews for pepitas (pumpkin seeds) for a nut-free option that’s equally crunchy and satisfying.
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Herb Infusion: Experiment with fresh herbs like thyme or parsley alongside sage for a vibrant flavor boost that brightens everything.
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Fruit Fusion: Dried cherries or apricots make a delightful substitute for dried cranberries, adding a different sweet-tart profile to the mix.
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Savory Mushrooms: Sautéed wild mushrooms can elevate the umami factor of your salad, offering a rich, meaty texture that complements the other ingredients.
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Citrus Zest: Enhance the dressing with a splash of orange juice or some zest for a refreshing citrus flavor that pairs wonderfully with all the savory elements.
With recipes that celebrate creativity like this Quinoa Salad, you might also enjoy a cozy dish like my Apple Cake Cream, which brings warmth and sweetness to your table. Happy cooking and experimenting!
Make Ahead Options
These Hearty Gluten-Free Quinoa Salad with Roasted Squash, Caramelized Onions, and Wilted Spinach are perfect for meal prep! You can prepare the quinoa, roast the squash, and caramelize the onions up to 3 days in advance. Store each component separately in airtight containers in the fridge to maintain their textures and flavors. When you’re ready to serve, simply reheat the quinoa and squash if desired, then toss them with the fresh spinach and dressing. Top with salted cashews just before serving for added crunch. This way, you’ll have a delicious, hearty salad ready to go, transforming your busy weeknights into a breeze!
Quinoa Salad with Roasted Squash, Caramelized Onions and Wilted Spinach Recipe FAQs
How do I choose the right squash for my salad?
Absolutely! Look for firm, unblemished butternut squash or sweet potatoes. A ripened squash should feel heavy for its size and have a matte, rather than shiny, skin. Avoid any squash with soft spots or dark blemishes, as these can indicate spoilage.
How should I store leftovers?
Your quinoa salad can be stored in an airtight container in the fridge for up to 3 days. This is a great way to enjoy your creation over time. Just keep in mind that the spinach might wilt further, so adding fresh leafy greens before serving can restore that vibrant crunch!
Can I freeze quinoa salad for future meals?
Yes! To freeze your quinoa salad, place it in an airtight, freezer-safe container. It should keep well for up to 2 months. When you’re ready to enjoy it again, simply transfer it to the fridge to thaw overnight. For the best texture, it’s a good idea to add the cashews after reheating.
What can I do if my quinoa turns out mushy?
If your quinoa becomes mushy, don’t despair! It may have absorbed too much water or been overcooked. Next time, use the 2:1 water-to-quinoa ratio for a better cook. If it’s already done, try cooling it and then fluffing it with a fork to separate the grains. Incorporating it with firm ingredients like roasted squash can help restore some texture.
Are there any allergy considerations for this salad?
Certainly! This recipe is gluten-free and vegetarian; however, always check your nuts and seeds for cross-contamination if allergies are a concern. If you’re cooking for pets, be cautious as onions and certain nuts can be harmful to them. Always double-check with an allergist if you’re unsure about ingredient safety.
Savory Quinoa Salad with Roasted Squash & Caramelized Onions
Ingredients
Equipment
Method
- Rinse quinoa thoroughly under cold water, then combine it with water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Heat olive oil in a skillet over medium-low heat. Add sliced onions and salt, cooking slowly for 20-25 minutes until golden brown. Stir in sage before removing from heat.
- Preheat oven to 400°F. Peel and cube butternut squash. Toss with olive oil and salt, spread onto a baking sheet, and roast for about 30 minutes until tender.
- In a bowl, combine remaining olive oil with lemon juice. Whisk together, then add cranberries to soak slightly.
- In a bowl, combine warm quinoa with caramelized onions, roasted squash, and spinach. Pour dressing over and toss gently until spinach is wilted.
- Sprinkle salted cashews on top before serving. Adjust seasoning if necessary.
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