I don’t care how basic this makes me sound, I cannot QUIT this butternut squash quinoa salad.

I’ve literally been craving it every.single.day for lunch and here’s why:

It’s loaded with the most delicious fall flavors (hearty roasted butternut squash, nutty quinoa, sweet honey crisp apples, quick candied maple pecans, creamy, salty chunks of feta and warm apple cider dressing, oh my!).

It’s filling and satisfying (i.e. not hungry again until dinner).

It’s such a simple batch recipe (i.e. prep all the ingredients ahead of time and the salad comes together in minutes).

But the best part?

The delicious ingredients ALSO work double duty by containing plenty of gut-healthy and hormone-balancing nutrients to help you feel and look your best, all season long.

Snag all the details and recipe below.

GUT HEALTHY BUTTERNUT SQUASH QUINOA SALAD INGREDIENTS

+ BUTTERNUT SQUASH

Loaded with soluble fiber which works to increase healthy bacteria in the gut, lower inflammation and regulate bowel movements (especially important to eliminate excess estrogen that can otherwise disrupt hormones!)

+ ARUGULA + LEAFY GREENS

Rich in fiber, antioxidants and glucosinolates, which support the gut in safely eliminating excess estrogen.

+ QUINOA

Quinoa is high in prebiotic fiber that works to enhance gut bacteria diversity (important for both gut and hormone health). That being said, some people with digestive issues report quinoa can enhance their discomfort. If you feel this may be you, try swapping for brown rice, millet or leave out all together.

+ PECANS

Contains a beneficial combination of omega-3 to omega-6 fatty acids which helps to lower gut inflammation as well as high fiber content to improve digestion.

+ APPLES

Contain prebiotics that feed good gut bacteria.

BUTTERNUT SQUASH QUINOA SALAD RECIPE SWAPS

+ TO MAKE DAIRY-FREE 

To make this recipe dairy-free, simply leave off the feta cheese (it’ll still have a ton of flavor) or try swapping it for a dairy-free version made of nuts.

+ TO MAKE PALEO 

To make this salad paleo-friendly, leave out the cheese and quinoa (try adding chicken instead for extra protein and flavor).

+ TO MAKE VEGAN

Leave out the cheese to make this recipe completely vegan-friendly.

BUTTERNUT SQUASH QUINOA SALAD GUT HEALTH TIPS

+ PURCHASE SPROUTED QUINOA

Sprouting quinoa decreases the level of phytic acid, an enzyme inhibitor that can block the absorption of nutrients and cause poor digestion. You can rinse and soak quinoa at home prior to cooking, or save time by purchasing it sprouted. I love this brand.

+ ADD FRESH ARUGULA TO YOUR GREENS

Arugula is seriously underrated IMHO, especially when it comes to elevating the taste and hormone-health benefits of this recipe (thanks to it’s sulphur containing compounds that support your gut and liver in detoxification, especially important if you experience pms or heavy, painful periods).

+ COOK THE BUTTERNUT SQUASH THE NIGHT BEFORE

Not only is this a time-saver, but the process of cooking and cooling the squash creates something called resistant starch, which helps feed the friendly bacteria in your gut and increases the production of short-chain fatty acids like butyrate. I’ll often roast the squash earlier that day or the night before to let it cool, then warm on the stovetop or in the microwave before using.

MORE GUT-HEALTHY BUTTERNUT SQUASH RECIPES 

+ VEGAN BUTTERNUT SQUASH MAC N CHEESE

+ WINTER PESTO PIZZA W/ ROASTED BUTTERNUT SQUASH

+ BISON + BUTTERNUT SQUASH CHILI (FREE DOWNLOAD RECIPE PDF)

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Gut-Healthy Butternut Squash Quinoa Salad

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GF

VG

This insanely simple + delicious butternut squash quinoa salad is loaded with flavorful + seasonal ingredients that boost gut health.

PREP TIME:	TOTAL TIME:
10 Mins	00:40 Mins

• Author: Lauren Chambers

• Servings: 4-6

• Recipe Type: salad, side, entree

• Cuisine: American

Ingredients

For The Salad:

• 1 medium-sized butternut squash, peeled, seeded and chopped into bite sized squares
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• sea salt and pepper to taste
• 1 cup sprouted quinoa
• 1 cup fresh arugula
• 1 cup leafy salad greens
• 1/2 cup pecans
• 1-2 tbsp maple syrup
• 1/2 of an organic honey crisp apple, cored and chopped
• 1/4 cup organic feta 
• Optional Add- In’s — sliced avocado, shredded/roasted chicken, fresh herbs like basil, etc.

For The Dressing:

• 1 cup apple cider (look for one with no added sugar, I like this brand)
• 1/2 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp minced shallots
• 2 tsp dijon mustard
• 1 tsp sea salt
• black pepper to taste
• Optional 1-2 tbsp maple syrup or honey for a slightly sweet factor

Instructions

1. Preheat oven to 425 degrees F.
2. Peel butternut squash, scoop out seeds, then cut into small, bite-sized pieces.
3. Toss squash with 2 tbsp organic avocado oil, minced garlic, sea salt and pepper and spread out evenly in a large baking pan lined in parchment paper. Roast at 425 F for 30 minutes, flipping halfway through.
4. Next, cook your quinoa by following package instructions. It typically takes about 15 minutes via stovetop.
5. While squash is roasting and quinoa is cooking, combine the apple cider, apple cider vinegar and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 8-10 minutes, until cider is reduced to approximately 1/4 cup. Remove from heat and whisk in the remaining dressing ingredients.
6. The last cooking step is to candy your pecans by adding them to a small stovetop pan over medium heat. Let the pan heat up with the pecans for a few minutes. Once the pecans are warm, fragrant and slightly toasted, pour 1-2 tbsp maple syrup over the pecans. They will sizzle, coat and become sticky quickly (1-2 minutes). Immediately remove from heat and let cool on parchment paper.
7. Place arugula and leafy greens in a large bowl or serving platter and add roasted squash, 1/2 cup to 1 cup cooked quinoa, candied pecans, chopped apples, feta crumbles and optional avocado or chicken. Pour dressing over and toss to combine. **See notes for more serving size tips + suggestions.

Notes

*The dressing, pecans, quinoa and butternut squash make large portions. I recommend cooking or prepping them all at once, then using your discretion to add them to individual sized portions throughout the week and adding other ingredients (feta, apple, leafy greens, etc.) based on serving amount. This way the salad comes together in minutes, and you can customize the portions.

**All ingredients will last in the fridge for a week, with the dressing lasting 1-2 weeks.

***The dressing tastes best warm, however you’ll want to store it in the fridge. If reusing, I recommend removing from fridge prior and using a fork to whisk as it will most likely separate. Reheat your squash and quinoa and toss with dressing first, then add remaining ingredients.

Recipe Rated:

5/5 (3)

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