Roasted Butternut Squash Quinoa Salad

I am so obsessed with this delicious Fall kale salad topped with roasted butternut squash, quinoa, pecans, cranberries and paneer and tossed in a flavorful balsamic vinaigrette.

If you think salads are boring, I suggest trying this Roasted Butternut Squash Quinoa Salad recipe. A great addition to your holiday table, you will love it.


- butternut squash - kale - onion - quinoa - pecans - cranberries

Roast butternut Squash

Peel the skin and cut it into bite-sized cubes. Now take a cookie pan sheet and place the butternut squash pieces.

Oil them up with some extra virgin olive oil and season it with salt. Mix well. Now roast them in a preheated oven @425 degree F. for about 20 to 25 minutes.

season the squash

Toss the cubes halfway through the bake time to bake evenly and the edges are golden brown and a bit crispy. Once cooked, remove from the oven and set aside.

toss to bake evenly

Take ½ quinoa, wash them, add them into the instant pot inner pot, add 1 cup of water and salt. Lock the lid and set the steam valve to its sealing position.

Cooking quinoa

Select the Manual button and cook for 1 minute on high pressure. Allow the pressure release naturally.

pressure cook

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