This beautiful quinoa cranberry salad will be a gorgeous addition to your table this holiday season. Healthy, flavorful, and with the perfect combination of savory and sweet.

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This gorgeous, colorful quinoa cranberry salad will not only taste delicious but it will also look amazing on your holiday table this season. Made with nothing but nutritious, healthy ingredients, and it is quite simple to make. Serving this quinoa salad with cranberries to your friends and family over the holidays will not disappoint. Promise.

I am a lover of whole grains. Let me tell you, I am definitely not a low carber, in fact the majority of my diet consists of carbohydrates. The caveat is the carbohydrates I eat primarily come from real food such as organic whole grains, beans, legumes, and lentils, not processed carbs like pizza, donuts, french fries, and poorly processed breads.

As referenced in the Blue Zones, when it comes to healthy living and longevity, most centenarians, people who live to be over 100 years old, have carbohydrates as the staple in their diet. But again, these are things like whole grains, legumes, fresh pasta, and occasional hand made breads like rye or sourdough.

5 Healthy Reasons To Eat This Quinoa Cranberry Salad

Based on the book 101 Foods That Could Save Your Life, by David Grotto, RD, LDN, here are some of my favorite reasons to eat this beautiful quinoa salad with cranberries.

Quinoa

Quinoa is a complete protein because it contains all of the essential amino acids, and it has the highest amount of protein than any other grain.

This whole grain is rich is many vitamins and minerals such as iron, potassium, riboflavin, B6, niacin, thamin, magnesium, zinc, copper, and manganese.

Quinoa contains triterpine saponins which can inhibit cholesterol absorption and provide an anticancer, anti-inflammatory effect.

Did You Know? Rinse quinoa before using to get rid of the powdery residue on the quino called saponin. In South America the saponin is used as a detergent to wash clothes, and it is also uses as an antiseptic for skin injuries.

Butternut Squash

According to this article, squash is high in antioxidants, vitamin C, beta-carotene, and polyphenols. Helping to fight cardiovascular disease, type 2 diabetes, and some types of cancer.

There are over 100 varieties of squash, and the word squash comes from a Narragansett Native American word “askutasquash”, which means “eaten raw or uncooked.” There are types of squash, like zucchini, that can most definitely be eaten raw.

Did you know? Squash is considered one of the oldest domesticated crops, with the first wild squash appearing in Mexico about 100,000 years ago.

Cranberries

Cranberries are an excellent source of fiber and vitamin C. They are loaded with phytonutrients and antioxidants as well

Cranberries help prevent urinary tract infections by preventing harmful bacteria from sticking to cells in our body, more specifically bladder and urinary tract.

Cranberries may help to prevent cancer due to their flavonoid compounds. Cancers such as leukemia, breast, lung, colon, and perhaps other types of cancer.

The flavonoids found in cranberries may also reduce the risk of atherosclerosis, reducing LDL cholesterol, and raising HDL cholesterol.

A component in cranberries may help to prevent periodontal disease by stopping a bacteria from adhering to teeth and gums.

Did you know? The first cranberry beds grown for commercial use, way back in the 1800’s, was started by a man named Henry Hall right here in Dennis, Massachusetts on Cape Cod! 😉

Onions

Onions are a good source of fiber and vitamin C, and they contain quercetin which is a powerful antioxidant.

The National Cancer Institute states onions have a modest level of cancer protective activity. Specifically lung, liver, colon, and prostate cancer.

Onions are considered to be heart healthy because they help to lower LDL cholesterol. They also contain allyl sulfides which may help to reduce blood clots and make platelets less sticky, which thus may help reduce cardiovascular disease, heart attacks ,and stroke.

Did you know? It is believed onions originated in Asia where onion garden beds have been excavated dating back as far as 5000 years ago!

Greens

According to this article, greens are considered one of the healthiest vegetables. Rich in calcium, potassium, iron, zinc, magnesium and antioxidants.

Lutein and zeaxanthin, found in greens look to help prevent cataracts and macular degeneration.

Leafy greens may help to reduce the risk of cancer including breast, kidney, and lymphoma.

Did you know? A lot of nutrients that are found in leafy greens are fat soluble, so including a healthy fat in your meal with greens will help you better absorb they phytonutrients.

Recipe Tips

This Quinoa Cranberry Salad can be made as just that, a salad that includes a delicious fresh bed of leafy greens, or it can be made as a side dish to accompany any kind of main protein dish.

In fact, this would be a wonderful side dish for your Thanksgiving dinner. You can use it as a replacement for stuffing or include both, this quinoa salad and stuffing, at your holiday meal.

Notes About The Recipe

• The seasoning for the dressing can be any kind you desire. I most often will use oregano and thyme but you can use parsley, dill, italian seasoning etc.
• The quinoa can be white, red, black or mixed quinoa – whichever you prefer. I most often will use a blend of quinoa, in an effort to get the most nutrients.
• When you are roasting the butternut squash and cranberry onion mixture, place the squash on the lower rack of the oven, and the cranberries on the upper. Watch closely to prevent burning. You may want to switch these around for several minutes as well.
• The cranberry onion mixture will roast quicker than the squash, so prepare the squash and place it in the oven. Next prepare the quinoa on the stove. While the quinoa is heating up you can work on the cranberry mixture and then place that in the oven. I have found this is the best way for all ingredients to cook and be ready at about the same time.
• Adding the pecans, or walnuts, and the cheese is a lovely addition but not absolutely necessary. That said, for the holidays, it might be a nice touch to add. Puts this recipe up over the edge! 😉

Handy Kitchen Tools For This Recipe

•  baking sheet or pan
•  silicone baking sheet OR unbleached parchment paper
•  medium pot
•  large glass mixing bowl
•  medium glass mixing bowl
•  measuring cups
•  measuring spoons
•  wooden serving bowl
•  wooden serving utensils

Quinoa Cranberry Salad Ingredients

Salad:

• 5 cups butternut squash peeled and diced
• 1 medium yellow onion peeled and finely chopped
• 1 1/2 cups fresh cranberries
• 2 cups quinoa (uncooked) red, white, or mixed quinoa grains
• 4 cups filtered water
• 1 tsp olive oil
• 2 tsp pure maple syrup
• 1 tsp dried sage
• 1/2 tsp sea salt
• freshly ground pepper to taste

Dressing:

• 6 tbsp apple cider vinegar
• 4 tbsp Coarse Dijon mustard
• 2 tsp pure maple syrup
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• sea salt & freshly ground pepper to taste

optional ingredients you may want to consider

chopped pecans or walnuts (optional)

crumbled feta or goat cheese (optional) I use vegan/plant-based cheeses

Quinoa Cranberry Salad Preparation

Preheat oven to 425° Fahrenheit.

Line baking pan with silicone baking sheet OR unbleached parchment paper.

Quinoa Cranberry Salad Directions

Dressing:

Whisk together all of the dressing ingredients until smooth.

Set aside.

Salad:

Wash and dice into bite sized squares the butternut squash and place in large mixing bowl.

Add olive oil, salt and pepper to squash, and gently toss to coat evenly.

Place the squash onto the baking pan, and place into the oven for approximately 15-20 minutes, or until squash is tender and a roasted golden brown on the outside.

While squash is in the oven, prepare the quinoa. Combine quinoa and water in the medium saucepan.

Bring to a boil and then reduce heat. Cover and let quinoa simmer for approximately 10-15 minutes until all of the liquid is absorbed.

While squash is cooking and quinoa is simmering, in a medium mixing bowl, add the onions, cranberries, and maple syrup. Gently stir until well combined.

Place the cranberry mixture onto the baking pan and place in the oven, alongside the squash, for approximately 10-15 minutes or until the onions are browning and the cranberries are soft and bursting.

Once the quinoa is cooked, transfer to the large wooden serving bowl.

Once the squash, cranberries, and onions have cooked, remove from the oven and allow to cool for a few minutes.

Add the dried sage, and 1/2 of the salad dressing to the quinoa. Gently toss to combine.

Add the roasted squash, cranberries, and onions, along with the remainder of the dressing. Gently combine all of the ingredients.

Add sea salt and freshly ground pepper to taste.

Optional: Top the quinoa cranberry salad with a handful of crushed pecans or walnuts and vegan cheese if desired.

Enjoy!

How To Store

This quinoa salad with cranberries is best stored in a tightly sealed glass container, in the fridge. It will stay fresh, if stored properly in the fridge, for approximately 3-4 days.

check out these delicious healthy recipes for the holidays

Sugar Free Cranberries Dried How To Dehydrate Fresh Cranberries

Easy Breakfast Bread Recipe – Pumpkin Bread (vegan, gluten free)

FREE Guide – 10 Green Smoothie Recipes Guide

Grab this FREE GUIDE with 10 delicious green smoothie recipes. A great care partner support guide to help you get those fruits and veggies in every single day!

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VIDEO: Step by step directions on how to make Quinoa Cranberry Salad

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