Roasted Butternut Squash, Apple & Quinoa Salad with Honey‑Balsamic Vinaigrette

 

Introduction

This cozy, nutrient‑packed salad highlights the best of fall produce. It’s hearty yet refreshing, perfect for weeknight dinners or festive occasions. The combination of roasted butternut squash, crisp apple, quinoa, and chickpeas makes it filling, while basil and dried cherries add a bright, unexpected twist to every bite.

Ingredients

Salad Base

• Chickpeas – 1 cup (cooked or canned, drained and rinsed)

• Fresh basil – ⅓ cup, chopped

• Quinoa – 1½ cups, cooked and fluffed

• Rocket leaves (arugula) – 2 cups

• Feta cheese – ½ cup, crumbled

• Butternut squash – 4 cups, peeled, diced, and roasted

• Apple – 1 large (about 1½ cups), diced

• Dried cherries – ⅓ cup

Dressing (Honey‑Balsamic Vinaigrette)

• Olive oil – 3–4 tbsp

• Balsamic vinegar – 3 tbsp

• Honey – 1–2 tbsp

• Lemon juice – juice of ½ lemon

• Salt – ½ tsp (adjust to taste)

• Black pepper – ½ tsp (freshly ground)

Method

1. Roast the butternut squash:

   • Preheat oven to 210°C (410°F).

   • Peel and dice the squash, toss with olive oil and salt.

   • Spread evenly on a baking tray.

   • Roast for 25–30 minutes, until tender and lightly caramelized.

2. Prepare the dressing:

   • In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until smooth and emulsified.

3. Assemble the salad:

   • In a large mixing bowl, combine rocket leaves, roasted squash, quinoa, feta cheese, diced apple, dried cherries, basil, and chickpeas.

   • Pour the honey‑balsamic dressing over the mixture.

   • Toss gently to coat all ingredients evenly.

4. Serve:

   • Chill for 10–15 minutes if desired for flavors to meld.

   • Serve fresh as a hearty main or festive side dish.

✅ This salad balances sweet, tangy, and savory flavors with a satisfying mix of textures.