Hey everyone, it’s your friend from scooks.com! Is there anything better than when the air gets a little crisp and the leaves start to turn? It just makes me want to run to the kitchen and cook up something cozy. And let me tell you, this Arugula, Butternut Squash & Quinoa Salad with Goat Cheese is the absolute embodiment of fall in a bowl. Seriously. We’re talking about sweet, caramelized butternut squash, a pop of peppery arugula, fluffy quinoa, and little pockets of creamy, tangy goat cheese. It’s all brought together with a simple, dreamy maple vinaigrette that you’ll want to drizzle on everything. Whether you need a healthy and satisfying lunch, an elegant side dish for Thanksgiving, or a light weeknight dinner, this salad is your new best friend. It’s a total showstopper!
Why You’ll Love This Recipe
I could go on and on, but here are just a few reasons why this salad is going to become a staple in your kitchen.
A Symphony of Flavors
This isn’t just a salad; it’s an experience! You get the earthy sweetness from the roasted squash, a bold, peppery bite from the arugula, the savory goodness of the quinoa, a tangy punch from the goat cheese, and that little hint of sweetness from the dried cranberries and maple vinaigrette. It’s a perfectly balanced bite, every single time.
Incredible Textures
Get ready for a party in your mouth! The textures here are just out of this world. You have the soft, tender squash, the fluffy quinoa, the crisp greens, the creamy-dreamy goat cheese, and a fantastic crunch from the toasted pecans. It’s so satisfying and keeps you coming back for more.
Healthy and Hearty
Don’t let the word “salad” fool you—this dish is seriously hearty and filling. It’s packed with all the good stuff: fiber and vitamins from the squash and arugula, and complete protein from the quinoa. It’s a wholesome meal that will nourish your body and make you feel amazing.
Super Versatile
I just love a recipe that can do it all, don’t you? You can serve this salad warm, right after you’ve roasted the squash, or at room temperature, making it perfect for potlucks. It shines as a main course for lunch but is also an incredible side for roasted chicken or pork. Plus, it’s a meal-prep champion!
Stunningly Simple
While this Arugula, Butternut Squash & Quinoa Salad with Goat Cheese looks like something you’d get at a fancy cafe, it’s honestly so easy to put together. It’s just a few simple components that come together to create something truly special. No complicated techniques here, I promise!
Ingredients You’ll Need
Ready to get cooking? Here’s what you’ll need to grab.
For the Salad
- Butternut Squash: You’ll need about 1 small (2-pound) squash, peeled, seeded, and cut into ¾-inch cubes. Look for one that feels heavy for its size and has a smooth, even-colored skin. A quick tip for peeling: slice off the top and bottom, then use a sturdy vegetable peeler to remove the skin in long strokes!
- Substitution: Sweet potato or acorn squash work beautifully here, too.
- Quinoa: 1 cup of uncooked quinoa. You can use white, red, or a fun tri-color blend.
- Substitution: For a different texture, try farro or freekeh. If you don’t need it to be gluten-free, large-grain couscous is also a great choice.
- Baby Arugula: 5 ounces of fresh baby arugula. This is where that lovely peppery flavor comes from!
- Substitution: Not an arugula fan? No problem! Baby spinach or a spring mix will give you a milder flavor.
- Goat Cheese: 4 ounces of crumbled goat cheese. Those creamy, tangy bites are everything!
- Substitution: Crumbled feta is a great alternative. For a different vibe, try shaved Parmesan. For a vegan option, there are some amazing plant-based fetas on the market now.
- Pecans: ½ cup of raw pecan halves.
- Substitution: Walnuts, pumpkin seeds (pepitas), or slivered almonds would also be delicious.
- Dried Cranberries: ⅓ cup for that perfect chewy, sweet-tart finish.
- Substitution: Pomegranate seeds add a wonderful, juicy burst of color and flavor. Chopped dried cherries are another great option.
For the Maple Vinaigrette
- Extra Virgin Olive Oil: ¼ cup. The good stuff really makes a difference here!
- Apple Cider Vinegar: 2 tablespoons. It provides the perfect tangy kick.
- Substitution: White wine vinegar or fresh lemon juice are excellent swaps.
- Pure Maple Syrup: 1 tablespoon. For that touch of cozy, autumn sweetness.
- Substitution: You can use honey if you’re not making it strictly vegan.
- Dijon Mustard: 1 teaspoon. This is our magic emulsifier that helps the dressing come together and stay creamy.
- Salt and Freshly Ground Black Pepper: To taste, of course.
Step-by-Step Instructions
Let’s build this beautiful salad! It’s as easy as 1-2-3-4-5.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). On a large baking sheet, toss your cubed butternut squash with a tablespoon of olive oil, a sprinkle of salt, and a few grinds of black pepper. Spread it out in a single, even layer (this is important!) and roast for 20-25 minutes, or until it’s tender and you see those beautiful caramelized, golden-brown edges. Set it aside to cool slightly.
Step 2: Cook the Quinoa
While the squash is roasting, let’s cook the quinoa. First, make sure you rinse your quinoa thoroughly in a fine-mesh sieve under cold water. Then, combine the rinsed quinoa and 2 cups of water (or broth for extra flavor!) in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Remove it from the heat and let it stand, covered, for 5 minutes. Fluff it with a fork and set it aside to cool.
Step 3: Whisk the Vinaigrette
This is the easiest part! In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until it’s smooth and emulsified. My favorite shortcut? I just add all the ingredients to a small mason jar, screw the lid on tight, and shake it like crazy! Done.
Step 4: Toast the Pecans
Place the pecan halves in a small, dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan often, until they become fragrant and slightly browned. Watch them carefully—they can go from toasted to burnt in a flash! Let them cool completely.
Step 5: Assemble Your Salad
It’s time for the magic to happen! In a large salad bowl, combine the cooled butternut squash, cooled quinoa, baby arugula, toasted pecans, and dried cranberries. Drizzle about half of the maple vinaigrette over the top and toss gently to combine. Add more dressing as needed until everything is lightly coated. Just before serving, sprinkle the crumbled goat cheese over the top of your gorgeous Arugula, Butternut Squash & Quinoa Salad with Goat Cheese. Enjoy!
Baker’s Tips for Success
A few little secrets to make your salad absolutely perfect.
Tip 1: Don’t Crowd the Pan
When you’re roasting the squash, give it space! Spreading it in a single layer on the baking sheet allows the hot air to circulate all around the cubes, which helps them caramelize and get those delicious brown bits. If you crowd them, they’ll just steam and get mushy. No one wants mushy squash!
Tip 2: Rinse Your Quinoa!
I know it feels like an extra, skippable step, but please don’t! Quinoa has a natural coating called saponin which can taste bitter or soapy. A quick rinse under cold water washes it all away, guaranteeing a delicious, clean-tasting result.
Tip 3: Cool Before You Combine
Patience is key! Make sure your roasted squash and cooked quinoa have cooled to at least room temperature before you toss them with the arugula. If they’re too hot, they’ll instantly wilt the delicate greens, and you’ll lose that fresh, crisp texture.
Tip 4: Master Your Meal Prep
You can totally get ahead on this recipe. Cook the quinoa, roast the squash, toast the nuts, and whisk the dressing up to 4 days in advance. Store each component in separate airtight containers in the fridge. When you’re ready to eat, assembly takes less than two minutes! It’s a game-changer for busy weeks.
How to Store Your Salad
Got leftovers? Lucky you! For the best results, I highly recommend storing the components separately in airtight containers in the refrigerator. The squash, quinoa, and dressing will last for up to 4 days. When you’re ready for another round, just assemble a fresh salad!
If you’ve already dressed the salad, you can store it in an airtight container in the fridge for up to 2 days, but be aware the arugula will get a bit soggy. The vinaigrette itself can be kept in a sealed jar in the fridge for about a week—just give it a good shake before using.
Frequently Asked Questions (FAQ)
Can I make this salad vegan?
Yes! It’s super easy. The maple vinaigrette is already vegan, so all you have to do is use your favorite plant-based feta-style cheese or simply omit the cheese altogether. It’s still incredibly delicious!
How can I add more protein to make it a full meal?
This salad is a fantastic base for adding even more protein. It’s wonderful with grilled chicken, a handful of roasted chickpeas for a plant-based boost, or even a flaky piece of pan-seared salmon on top.
Is this recipe gluten-free?
Yes, it is! This Arugula, Butternut Squash & Quinoa Salad with Goat Cheese is naturally gluten-free. Quinoa is a gluten-free seed, and all the other ingredients are naturally free of gluten as well.
Can I use frozen butternut squash?
Absolutely. It’s a great time-saver! You can roast it directly from frozen. Just spread it on your baking sheet, toss with oil and seasonings, and pop it in the oven. It might need a few extra minutes to get tender and caramelized, so just keep an eye on it.
Conclusion
And there you have it—a salad that’s as beautiful as it is delicious. This Arugula, Butternut Squash & Quinoa Salad with Goat Cheese is proof that salads can be exciting, comforting, and completely satisfying. It’s the perfect celebration of fall flavors, and I just know you’re going to love it as much as I do.
If you try this recipe, please let me know! Leave a comment and a rating below—I love hearing from you. Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.