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Quinoa and Squash (and Cashew and Gouda) Salad

  • Author: Meagan


I found this in Lynn Crawford’s book, ‘At Home with Lynn Crawford’, and it’s super tasty.  The only changes I made are to a couple of amounts to make it easier for me – enjoy!



Quinoa and Squash (and Cashew and Gouda) Salad

1 small butternut squash, peeled, diced and roasted until tender (about 15 minutes at 375)

1/2 c. whole cashews (I used roasted and salted)

1/2 t. red pepper flakes (optional)

1 red apple, cored and sliced into thin wedges

2 green onions, thinly sliced

4 c. cooked quinoa, cooled (I used 1 1/2 c. uncooked, and then cooked it in broth)

1/2 c. pickled beets, cut into wedges (I’m sure regular roasted beets would also be tasty, but I always have pickled beets in the house)

1/2 c. shaved aged gouda

1/2 c. Brown Derby Dressing

Have your dressing (see recipe below) and all of your ingredients prepped and you’re ready to go.  In a large bowl, toss together the squash, cashews, apples, green onion (and red pepper flakes, if using).  Add enough dressing to coat the salad and season to taste with salt and pepper.  Mound the cooled quinoa onto a large platter or into a large serving bowl and spoon over the squash mix.  Top with the beets and cheese and serve straight away!

Brown Derby Dressing – makes about 1 cup

1/2 c. red wine vinegar AND 2 t. balsamic vinegar

2 T. EACH honey AND Dijon

1 T. Worcestershire sauce AND 1/2 t. salt

2 T. freshly squeezed lemon juice AND 2/3 c. canola oil


In a medium bowl, whisk together everything but the oil, then slowly add in the oil and whisk until it comes together.  Another alternative is to put everything into a container with a good lid and give it a really good shake!

  • Category: Salad, Quinoa, Cashew, Squash


From Meagan's Kitchen

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