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Honeynut Squash and Quinoa Salad with Apple Cider Vinaigrette

  • Author: Jessica
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Salad, Appetizer
  • Cuisine: American


Roasted honeynut squash, quinoa, arugula and pomegranate seeds with a tangy, apple cider vinaigrette. The perfect fall salad!



For the Salad

  • 2 cups roasted honeynut squash cubes (or butternut squash), about 1 small squash.
  • 1 cup cooked quinoa
  • 1/2 cup pomegranate seeds
  • 6 cups arugula

For the Apple Cider Vinaigrette

  • 1/3 cup olive oil
  • 1/4 cup raw apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp honey or maple syrup
  • salt to taste


  1. Whisk together olive oil, apple cider vinegar, dijon, honey and salt or add to a mason jar and shake vigorously. Set aside.
  2. Preheat oven to 425 degrees. Peel and cube squash. Toss with olive oil and salt. Roast for 25-30 minutes until tender and slightly crisp.
  3. While the squash is roasting, prepare quinoa to package directions.
  4. Assemble arugula, squash, quinoa and pomegranate seeds in a bowl or on a platter. Drizzle with vinaigrette and serve immediately.


I like to serve this salad with slightly warm or room temperature squash. If squash was roasted beforehand, toss in a hot skillet with a little olive oil to crisp before assembly.

Keywords: honeynut squash, butternut squash, roasted squash salad, quinoa salad, fall salad, apple cider vinaigrette, holiday salad