Dinner

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans Recipe

ByMariam Harutyunyan February 22, 2026February 22, 2026

Introduction

This Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans is a vibrant and nutritious dish perfect for any season. It’s bursting with flavors and textures—from tender roasted squash to crunchy pecans and tangy feta. A delightful way to enjoy a healthy, satisfying meal.

A white bowl filled with a layered quinoa salad sits on a cloth with red and white stripes over a white marbled texture. The bottom layer shows light beige quinoa grains mixed with bright yellow grilled squash slices and dark green chopped kale. On top, there are small pieces of white cheese, deep red dried cranberries, and brown chopped nuts scattered evenly. The textures vary from soft quinoa, slightly charred squash, leafy kale, crumbly cheese, and crunchy nuts, creating a colorful and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa
Kosher salt, to taste

Freshly ground black pepper, to taste
1 medium Delicata squash, seeded and thinly sliced into half moons

1 bunch Tuscan kale, thinly sliced and stems removed
1/3 cup pecans, toasted

1/3 cup dried cranberries
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil

1/3 cup crumbled feta

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil for easy cleanup.
Step 2: In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork, season with salt and pepper, then spread it out on a sheet tray to cool completely.

Step 3: While the quinoa cooks, arrange the sliced Delicata squash on a baking sheet. Roast in the oven until tender and golden, about 15 minutes. Let cool slightly.
Step 4: In a large bowl, combine the cooled quinoa, roasted squash, sliced kale, toasted pecans, and dried cranberries.
Step 5: In a small bowl, whisk together the balsamic vinegar and olive oil. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.

Step 6: Sprinkle the crumbled feta on top and serve immediately or chill for later.

Tips & Variations

Swap Delicata squash with butternut or acorn squash if unavailable—just adjust roasting time as needed.
To enhance the flavor, toast the kale briefly with a little olive oil before adding it to the salad.

Add a squeeze of fresh lemon juice for extra brightness in the dressing.
For a vegan version, omit feta or replace it with a dairy-free cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the feta separate if possible to maintain its texture. When ready to serve, toss gently and enjoy cold or at room temperature. This salad can also be served warm by gently reheating the quinoa and squash before combining.

How to Serve

A bowl filled with a colorful quinoa salad showing about four layers: the bottom layer is light beige quinoa grains, mixed throughout with dark green leafy kale strips and bright yellow roasted squash pieces, scattered with deep red dried cranberries and small chunks of white crumbled cheese, topped with chopped brown pecans. The bowl is white and placed on a white marbled surface under soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of quinoa?

Yes, white, red, or tri-color quinoa all work well. Just follow the same cooking instructions, adjusting water if necessary according to the package.

How can I make this salad ahead of time?

Prepare and cook all components ahead, then assemble the salad just before serving to keep the kale crisp and the dressing fresh. You can also store the dressing separately.