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Chef Megan Mitchell

Online Cookbook

Butternut Squash, Black Bean and Quinoa Salad

  • Serves: 6
  • Complexity: medium
  • Print
Butternut Squash, Black Bean and Quinoa Salad


  • 12 ounces butternut squash, cut into 1-inch cubes
  • Olive oil, for drizzling
  • Salt and pepper, for sprinkling
  • 1 cup red quinoa, rinsed under cold water
  • 2 cups water
  • Pinch of salt
  • 1 can black beans, rinsed and drained
  • ½ cup raw pumpkin seeds, toasted
  • 3 tbsp. flat leaf parsley, finely chopped
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Salt and pepper, to taste


  1. Begin by roasting the butternut squash. Preheat your oven to 375° F. Roast for 20-25 minutes or until soft but still holds its shape. Remove and set aside.

  2. While the squash roasts, cook the quinoa.

    Place the quinoa, water and salt in a medium sized sauce pot. on medium heat bring to a boil then reduce to a simmer and cook, covered, until all of the water is absorbed, about 18-20 minutes. The last 5 minutes of cooking, remove the lid to let some of the water evaporate. The germ should be soft but lightly crunchy when you bite it. You don’t want it to be mushy. Fluff with a fork and set aside.

  3. In a small bowl combine everything for the dressing. Whisk together and taste for seasoning. 

  4. In a large bowl, toss together the roasted squash, cooked quinoa, black beans, toasted pumpkin seeds and parsley. Drizzle with the dressing and taste for seasoning, adding more salt or pepper if needed.

    Will keep refrigerated for 3-4 days in an airtight container.

    Recipe Courtesy of Megan Mitchell

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