Delicata Squash and Cranberry Quinoa Salad
Prep time
Cook time
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A healthy, light vegan sweet and savory side dish made with roasted squash, quinoa and tossed together with sauteed onions, spinach and cranberries.
Serves: 5 cups
  • 2 cups delicata squash, peeled, seeded, cut into bite size pieces or butternut squash
  • 1 dash cayenne (optional)
  • 1 dash cinnamon
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • Cooking Spray or olive oil
  • 2 cups vegetable broth, low sodium
  • 1 cup uncooked quinoa
  • 1 tsp. olive oil
  • ¼ cup onion, diced
  • Couple handfuls spinach, fresh
  • ¼ cup dried cranberries
  1. Preheat the oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Peel, seed and chop squash into bite size pieces.
  4. Place squash onto cookie sheet and spray with cooking spray, season with cayenne pepper, cinnamon, salt and pepper and give it a mix. Roast for about 20 minutes or until squash is fork tender, flipping half way through.
  5. Meanwhile, in a pot add vegetable broth and quinoa. Bring to a boil, place on simmer and cover and simmer for approximately 10 minutes, until broth is evaporated. Fluff with a fork.
  6. In a skillet add olive oil and onion. Cook over low-medium heat for about 3 - 5 minutes, until onion is tender. Add squash,to the skillet and a couple of handfuls of fresh spinach and cook until spinach is wilted.
  7. Add quinoa to the skillet, mix until incorporated. Stir in cranberries and place in serving bowl.
Calories per cup: 188, Fat: 3, Cholesterol: 0, Sodium: 67, Potassium: 204, Carbs: 36.5, Fiber 5, Sugar: 8, Protein 6
Nutrition Information
Serving size: 1 cup
Recipe by PB + P Design at