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Quinoa with Roasted Squash, Dried Cranberries & Pepitas

 Alarm Clocks.

...Because everyday should start with a mini heart attack. 

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Well maybe not every day. There are some days when it's like I have an internal alarm clock that wakes me up before the real one goes off. Is there anybody else that does this? 

Anyway, today I don't mind waking up to the sound of my blaring alarm clock because I've got this to look forward to for dinner. 

A simple fall quinoa salad served up warm. The butternut squash roasts in the oven with olive oil and nutmeg for 25-30 minutes until it becomes tender and golden brown. While this is happening you cook up the quinoa and make the vinaigrette.

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Done like dinner. You could serve this with a piece of fish or chicken. With steamed veggies on the side.

Brussels sprouts are calling my name...or just have it on it's own. After all quinoa is a superfood of nutrition with ample protein and a good dose of fibre. Trust me you need this recipe in your life.

To toast the pepitas/ pumpkin seeds, add them to a shallow pan or skillet and place on medium heat. There is no butter or oil needed. Cook, tossing frequently, until the pepitas have taken on a nice toasted brown look. They will make popping sounds as they toast. Becareful sometimes you get the odd few that like to jump out of the pan at you. 

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Squash. Check.

Dried cranberries + toasted pumpkin seeds. Double Check.

Maple Vinaigrette. Check.

Fluffy good for you quinoa. Check.

Happy Fall everybody!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Quinoa with Roasted Squash, Dried Cranberries & Pepitas  // vegan & gluten free (serves 4)

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  • 3 cups peeled, cored and diced butternut squash
  • 1 tablespoon olive oil
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pepitas or pumpkin seeds

For the Vinaigrette:

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon water
  • 1 tablespoon maple syrup
  • pinch salt + pepper


  1. Preheat the oven to 400*. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast the squash for 30 minutes, stirring once, until tender.
  2. While the butternut squash roasts cook the quinoa. In a medium pot, bring quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed; about 20 minutes. Remove from the heat and fluff with a fork.
  3. In a large bowl, combine quinoa, roasted butternut squash, dried cranberries, and toasted pepitas.
  4. In a small bowl, whisk together the olive oil, cider vinegar, water, and maple syrup. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed.
  5. Serve warm or chilled.

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

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Reader Comments (16)

This looks amazing! I will be making tonight. Just can't get enough of squash these days!! Thank you!
October 6, 2013 | Unregistered CommenterLarissa
@Larissa - You're very welcome! Me too! I'm a little squash obsessed. Acorn is also one of my faves.
October 6, 2013 | Registered CommenterJennifer
Hi, your recipe calls for 1 cup of quinoa. Is that before you cook it or is it one cup of cooked? Thanks!
October 29, 2013 | Unregistered CommenterTheresa
@Theresa - That's 1 cup of quinoa before it is cooked. Sorry for the delay.
November 11, 2013 | Registered CommenterJennifer
@Theresa - That's 1 cup of quinoa before it is cooked.
November 11, 2013 | Registered CommenterJennifer
Absolutely love love love this recipe and just shared it on my blog in a post called Friday Foodie Faves where I share my favorite foodie finds from around the web.
August 23, 2014 | Unregistered CommenterVicky
@Vicky - Thanks for sharing Vicky! Great post!
September 8, 2014 | Registered CommenterJennifer
What a great mix of fall foods! Will definitely have to try!
October 23, 2014 | Unregistered CommenterLisa @ The Wellness Wife
@Lisa - Thanks! I'd love to hear how you like it.
October 23, 2014 | Registered CommenterJennifer
Did you use raw unfiltered apple cider vinegar? Im going to give this a try, it looks delicious!
October 29, 2014 | Unregistered CommenterJess
@Jess - Yes I used Bragg's raw-unfiltered apple cider vinegar with the mother. I hope you enjoy it!
October 29, 2014 | Registered CommenterJennifer
This is a great recipe, I am going to try it. I have a question about the vinaigrette- is 1/2 tsp water right or it should be 1/2 cup?
November 4, 2014 | Unregistered CommenterBarb
@Barb - That's wonderful I hope you like it! For the vinaigrette I use 1/2 teaspoon of water not 1/2 cup. I'd love to hear what you think when you try it! Enjoy!
November 4, 2014 | Registered CommenterJennifer
Thank you Jennifer for this wonderful recipe. As you had said I used 1/2 teaspoon of water in the vinaigrette and the taste is out of this word.
From now on it will be our best dish ever.
November 6, 2014 | Unregistered CommenterBarb
@Barb - Excellent!!! I'm so glad you enjoyed it!
November 6, 2014 | Registered CommenterJennifer
Love this recipe. I omitted the oil. For the vinaigrette I added extra water. Also added one apple cubed and some leftover brussell sprouts. The combination was unbelievable.
November 22, 2014 | Unregistered CommenterShari

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