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Roasted Squash and Quinoa Salad

15 minutes
3 hours
20 minutes
6 – 1 cup servings
6-10 Grams


  • 3 cups Butternut squash, cut into ½ inch cubes
  • 1 Tbsp Olive oil
  • Salt and pepper
  • 1 cup Quinoa
  • 1½ cups Water
  • ⅓ cup Dried cranberries
  • ⅓ cup Red onion, diced
  • 3 Tbsp Pumpkin seed kernels (pepitas)
  • ¼ cup Olive oil
  • ⅓ cup Balsamic vinegar
  • 1 scoop/packet BiPro whey protein powder, Unflavored
  • 2 Tbsp Water
  • 1 tsp Honey
  • 1 tsp Dijon mustard
  • 1 clove Garlic, minced


  1. Preheat oven to 400°F.
  2. Toss squash cubes with 1 Tbsp olive oil and season with salt and pepper. Arrange on a baking sheet in a single layer. Roast for 20 minutes or until squash is tender. Removed from oven.
  3. While squash is roasting, rinse quinoa under cold water. Place in a saucepan with water and bring to a boil. Reduce heat to a simmer and cook covered until water is absorbed, about 15-20 minutes. Remove from heat.
  4. While squash and quinoa are cooling, whisk together olive oil, balsamic vinegar, BiPro, water, honey, Dijon mustard, and garlic. Set aside.
  5. To assemble salad: place cooked quinoa, cranberries, red onion and pumpkin seed kernels in a large bowl. Add dressing and mix well. Fold in squash gently.
  6. Serve immediately or refrigerate for several hours.

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