Mealime recipe · lives on in MealPot
Arugula, Butternut Squash & Quinoa Salad with Goat Cheese
- 35 min
- 2–6 servings
- 696 kcal / serving
A bright salad with peppery arugula, roasted squash, fluffy quinoa, cranberries and goat cheese. It comes together quickly for a weeknight meal and balances textures and tangy-sweet flavors nicely.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds
- ½ (5 oz) pkgbaby arugula
- 1 smallbutternut squash
- 8 fl ozchicken or vegetable broth
- ⅛ cupdried cranberries
- ½ (4 oz) loggoat cheese
- 1lemon
- ½ cupquinoa
- ½ mediumred onion
- lemons
- red onions
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · small saucepan · spatula · vegetable peeler · whisk or fork
Directions
- Rinse the quinoa and cook it in broth until tender and fluffy, then keep covered off the heat for a few minutes.
- While the quinoa cooks, peel and cube the squash, remove seeds, and spread the pieces on a baking sheet.
- Toss the squash with a drizzle of oil and season with salt and pepper, then spread in a single layer.
- Roast the squash until it’s tender and lightly caramelized, about 10 to 15 minutes.
- Rinse and dry the arugula and place it in a large bowl; thinly slice the onion and add it to the greens along with the almonds and cranberries.
- Whisk together lemon juice, oil, balsamic vinegar, salt, and pepper in a small bowl to make the dressing; crumble the goat cheese into a separate small bowl.
- Fluff the quinoa with a fork, then fold it into the greens along with the roasted squash; drizzle with dressing and toss to combine. Serve with goat cheese crumbles on top and lemon wedges on the side.
Two tips
- Make ahead: roast the squash and cook the quinoa up to a day in advance and refrigerate; assemble just before serving.
- Serving idea: pair with crusty bread or a simple protein like grilled chicken if you want more substance.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 19 g
- Carbs
- 69 g
- Fat
- 42 g
- Fiber
- 13 g
- Sodium
- 167 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.