Skip navigation

Courtesy of St. Francis Hospital

Total Time: 40 minutes/Makes 4 servings


  • 1 bag (10 oz.) frozen organic butternut squash
  • 1 cup uncooked quinoa
  • 1 ½ cups water
  • ½ cup dried cranberries
  • 3 Tablespoons sliced almonds
  • Salt and black pepper

Balsamic Vinaigrette

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and black pepper


  • Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
  • While the quinoa is cooking, heat the frozen butternut squash in the microwave using the instructions provided on the package. Once the squash is cooked, you can dice into smaller cubes.
  • Whisk all of the vinaigrette ingredients together in a small bowl until combined. Season with salt and pepper, to taste.
  • To assemble the salad, combine the cooked quinoa, cooked squash, cranberries, and sliced almonds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper to taste. Serve immediately! 

Nutrition Facts: 439 calories, 30g fat, 38g carbohydrate, 5g fiber, 8g protein

browser error

Browser Error

Diagnosis: Our website no longer supports this web browser.

Treatment: Please use one of the following browsers for the best possible outcome.

  • edge web browser iconEdge
  • chrome web browser iconChrome
  • safari web browser iconSafari
  • firefox web browser iconFirefox