Butternut Squash, Arugula & Goat Cheese Quinoa: My Go-To Fall Salad

Hey friends. Ever have one of those days where you want something that feels nourishing and a little fancy, but you absolutely do not have the energy for a complicated recipe? Yeah, me too. This warm quinoa salad is my answer to that. It’s the perfect hug in a bowl for a crisp autumn evening, and it comes together with minimal fuss. The best part? It’s a complete meal all on its own.

Getting Started: Roasting the Squash

First things first, crank that oven to 450°F. While it's heating up, grab your butternut squash. You can use pre-cubed to save time, or cube a whole one if you're feeling ambitious. Toss those lovely orange cubes with just enough olive oil to coat them—about a tablespoon, maybe less—and a good pinch of salt and pepper. Spread them out on a prepared baking sheet and let the oven work its magic for 20-25 minutes. You’ll know they’re done when you can easily pierce a piece with a fork.

Meanwhile, on the Stovetop...

While the squash is getting all caramelized and delicious, let's cook the quinoa. I use a simple 2:1 ratio of liquid to quinoa. Vegetable stock adds great depth, but water works perfectly fine too—just remember to season it with a bit of salt. Bring it to a boil, then cover, reduce the heat, and let it simmer for about 15 minutes until all the liquid is absorbed. Fluff it with a fork and you're golden.

The Grand Finale: Bringing It All Together

This is the fun part. In a big bowl, combine your fluffy quinoa and those beautifully roasted squash cubes. Now, add a big handful of fresh arugula. The heat from the other ingredients will gently wilt it, which is exactly what you want. Drizzle over another tablespoon of olive oil and a good glug of balsamic vinegar. Then, crumble over that glorious, tangy goat cheese.

Give everything a gentle but thorough toss. The goal is to get the cheese slightly melty and the arugula just wilted. Taste it and see if it needs another pinch of salt or pepper.

Why I'm Obsessed With This Bowl

It’s not just about how easy it is. It’s about the symphony of textures and flavors. When you take a bite, you get:

• The sweet, earthy flavor of the roasted squash.
• A little peppery kick from the arugula.
• Creamy, tangy pockets of melted goat cheese.
• The satisfying, nutty chew of the quinoa.
• The rich, acidic punch from the balsamic.

Serve it immediately, maybe with a handful of toasted walnuts or pecans on top for a bit of crunch. It’s hearty, healthy, and honestly, just really delicious. Trust me, this one’s going