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  • Nut Free
  • Vegan
  • Vegetarian

Easy Roasted Delicata Squash and Quinoa Salad

This easy Roasted Delicata Squash and Quinoa Salad is the perfect way to fall into the chilly autumn weather. The flavors of the dressing and the add-ins to quinoa make this salad anything but boring.


The ingredients in this roasted squash and quinoa salad recipe create a colorful, cozy-sweater feel. And, it tastes like a filling bowl of warmth and comfort! Just like many quinoa salads, this one is still great the next day for lunch or dinner.

This salad is loaded with fiber and protein in the quinoa then combined with oven-roasted squash that is sprinkled garlic, thyme, salt, pepper, and sweetened with syrup. It’s mixed with fresh chopped kale and parsley, then tossed with a hint of sweet Dijon vinaigrette.

Speaking of vinaigrettes, there’s no reason to buy store-bought when you can make your own at home. Knowing what goes into your dressing is important. Checking out the ingredients of the ones at the store, you’ll see ingredients that have no place in dressings. When making homemade, you’ll see how easy it is, and you know what’s going into your food and body!

What goes into a bowl of Delicata Squash and Quinoa Salad?

Delicata squash is rich in fiber and potassium.

Quinoa contains quercetin and kaempferol, which help to fight free radicals and fight inflammation.

Kale is rich in vitamins A and B, as well as omega-3 fatty acids.

Parsley fills you with vitamin K and helps to improve bone health.

Along with those ingredients, you will need olive oil, garlic powder, thyme, salt, pepper, and parsley.

What do I need to make the Sweet Dijon Dressing?

  • Dijon mustard
  • maple syrup
  • apple cider vinegar
  • olive oil
  • salt
  • pepper

Looking for more tasty quinoa recipes? Here are some of my favorites:

This Easy Quinoa Black Bean Mango Salad has an irresistible crunch and flavor in it!

Spiced with cajun seasoning, this Halibut with Quinoa and Watercress is a great lunch or dinner option. 


Easy Roasted Delicata Squash and Quinoa Salad

A filling salad with roasted delicata squash, quinoa, and a sweet dressing with maple syrup.
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Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Allergy: Nut Free, Vegan, Vegetarian
Total Time: 50 minutes
Calories: 647kcal


  • whisk
  • salad bowl
  • mixing spoon
  • parchment paper


  • 2 medium delicata squash, seeded, cut into bite-sized pieces
  • ½ tsp garlic powder
  • tsp dried thyme
  • 1 Tbsp maple syrup
  • 3 cups quinoa, cooked
  • 3-4 cups kale leaves, chopped
  • cup parsley, chopped


  • 2 Tbsp olive oil, or avocado oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper


  • Preheat the oven to 425° F.
  • Cook quinoa according to instructions and set aside to cool.
    3 cups quinoa,
  • Spread the squash out on a parchment paper lined baking sheet. Drizzle with olive oil.
    2 medium delicata squash,, 2 Tbsp olive oil,
  • Sprinkle garlic powder, thyme, salt, pepper, and maple syrup over the squash and mix well. Rearrange evenly on the sheet.
    ½ tsp garlic powder, 1½ tsp dried thyme, 3-4 cups kale leaves,, ½ tsp salt, 1 Tbsp maple syrup
  • Bake for 25-30 minutes or until the sqash is soft and starting to brown. Remove from the oven and allow to cool for 5 minutes while you prepare the dressing.

For the Dressing:

  • Whisk together the maple syrup (optional), olive oil, apple cider vinegar, dijon mustard, salt, and pepper.
    1 Tbsp maple syrup, 2 Tbsp olive oil,, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ½ tsp salt, ¼ tsp pepper


Calories: 647kcal | Carbohydrates: 108g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 364mg | Potassium: 1743mg | Fiber: 15g | Sugar: 9g | Vitamin A: 8572IU | Vitamin C: 82mg | Calcium: 274mg | Iron: 9mg
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