Red Quinoa and Butternut Squash Salad

Recipe by A Dish of Daily Life


  • 1 cup Village Harvest Red Quinoa, prepared according to package directions
  • 1 heaping cup spinach, cut into ribbons
  • 1 heaping cup roasted butternut squash
  • 1 cup feta cheese, crumbled
  • ½ cup pine nuts, toasted
Orange Vinaigrette
  • 1 teaspoon orange zest
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • liberal grinding of sea salt
  • ½ cup orange juice (freshly squeezed is best)
  • ¼ cup + 2 tablespoons of extra virgin olive oil


  1. Prepare red quinoa according to package directions.
  2. Peel and cube a small butternut squash, toss with a couple tablespoons of olive oil, and roast for about a half hour until fork tender, at 450 degrees. (I did have extra butternut squash cubes, which I saved to use in another dish)
  3. Cut spinach into ribbons.
  4. Toast pine nuts.
  5. Wait for quinoa and butternut squash to cool before assembling the salad.
  6. Mix together quinoa, butternut squash, spinach, feta and pine nuts.
  7. Toss with orange vinaigrette. Add slowly…you may have extra depending on how light or heavy you like your salad dressed.
Orange Vinaigrette
  1. Whisk together the orange zest, honey, dijon mustard, salt.
  2. Add the orange juice and whisk together again.
  3. Continue to whisk, and add the olive oil slowly.

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