Quinoa With Arugula, Butternut Squash, and Citrus Vinaigrette

Quinoa Butternut Squash Arugula Salad

Miri Rotkovitz

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
204 Calories
7g Fat
33g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 204
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 366mg 16%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 16%
Protein 6g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quinoa, arugula, and butternut squash salad with citrus vinaigrette was originally created as a festive vegetarian dish to serve at the Passover Seder. But it's so versatile -- and delicious -- that it has become a year round favorite for everything from Shabbat and holidays to casual get togethers and barbecues. It's also an ideal addition to Rosh Hashana menus -- the squash, pomegranate, and honey are all symbolic foods for a sweet new year

Serve it as a vegetarian main dish salad, or as a side dish for meat, poultry, or fish. Pomegranate arils (seeds) make a beautiful addition, but if you can't find them, orange sections, sliced fresh peaches, or avocado would be great, too.


  • For the Salad:
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 1/2 pounds butternut squash (peeled, seeded, and cut into 1/2-inch cubes, about 3 1/2 cups)
  • 1 cup quinoa (rinsed)
  • 2 cups water (or vegetable stock)
  • 2 cups baby arugula (rinsed and spun dry)
  • Optional: 1/4 cup pomegranate seeds
  • For the Vinaigrette:
  • 1 lime (juiced)
  • 2 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 large clove garlic (peeled, smashed, and finely chopped)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (Kosher or sea salt)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 425 F.

  3. Place the butternut squash cubes in a large roasting pan or baking dish and drizzle with 2 tablespoons of olive oil. Toss to coat. Spread the squash cubes into a single layer.

  4. Roast for 20 to 25 minutes, stirring once or twice, until the squash is tender and beginning to brown. Remove from the oven and set aside.

  5. While the squash is roasting, make the quinoa: Warm 1 teaspoon of olive oil in a heavy medium saucepan set over medium-high heat. Add the quinoa, stirring with a wooden spoon or spatula until toasted, about 1 to 2 minutes.

  6. Add the water or stock, bring to a boil, then reduce the heat and simmer uncovered until the liquid is absorbed and the quinoa is tender, about 15 minutes. (When the quinoa is done, the grains will appear translucent, except for a whitish ring around the middle of each.)

  7. Remove the quinoa from the heat, fluff with a fork, and transfer to a large bowl. Add the roasted squash and arugula, and toss together. (Don't worry if the heat from the quinoa wilts the arugula.)

  8. In a small bowl or pitcher, whisk together the lime juice, orange juice, olive oil, honey, garlic, cumin, and salt.

  9. Pour over the quinoa salad and toss well to coat. Garnish the salad with the pomegranate seeds (if using). Serve warm, at room temperature, or chilled. Enjoy!


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