Arugula Quinoa Salad

This arugula quinoa salad isn’t just a salad—it’s a flavor-packed, veggie-loaded masterpiece. With roasted butternut squash, crispy Brussels sprouts, and a dreamy green goddess dressing, it’s the kind of salad that makes you excited to eat your greens.
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A large serving bowl fill with arugula quinoa salad topped with roasted butternut squash, dried cranberries, and pepitas.
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If you’re ready to break up with boring salads, this arugula quinoa salad is here to sweep you off your feet. With golden roasted squash, crispy Brussels sprouts, and crunchy pepitas, it’s got all the flavors and textures you crave in one bowl. And that creamy green goddess dressing? It brings everything together like magic, turning this salad into something you’ll want to make on repeat.

Perfect for meal prep, holiday spreads, or just a cozy weeknight dinner, this salad does it all. It’s satisfying enough to be the star of the show but just as happy playing the supporting role. Colorful, hearty, and packed with flavor—it’s the salad that’ll make you fall in love with greens again.

Why You’ll Fall in Love With This Quinoa Arugula Salad

This isn’t your average salad—it’s a salad superstar that’s bursting with flavor and texture in every bite. Whether you’re in the mood for something hearty, healthy, or just downright delicious, this arugula quinoa salad has you covered. Here’s why it’s about to become your new go-to:

  • Hearty and Satisfying: We’re talking quinoa, roasted squash, and Brussels sprouts—all the good stuff that makes you feel full and happy without the heavy, bloated feeling.
  • Color Explosion: This salad is a feast for the eyes as much as it is for the tastebuds. Bright squash, deep green arugula, vibrant cranberries, and crunchy pepitas—it’s like nature’s confetti in a bowl.
  • A Flavor Rollercoaster: Peppery arugula, sweet roasted squash, savory Brussels sprouts, and a creamy, tangy green goddess dressing that ties it all together—every bite is a perfect balance of sweet, savory, and a little bit of zing.
  • Meal Prep Magic: Make it ahead and it’ll still taste just as fresh throughout the week. Roast the veggies, cook the quinoa, and make the dressing in advance—just mix it all up when you’re ready to eat. Less stress, more flavor.
  • Customizable Goodness: Not feeling the Brussels sprouts? Swap them for cauliflower or broccoli. Want more crunch? Toss in some almonds or sunflower seeds for a balanced amount of flavor and texture. This salad is here for whatever your tastebuds desire.
Quinoa salad with arugula, butternut squash, dried cranberries, pepitas, and a drizzle of cashew dill dressing.

Key Ingredients

This salad is all about bold flavors and vibrant textures, and it starts with a few key ingredients that bring it all to life. From the hearty quinoa and sweet roasted squash to the tangy cranberries and crunchy pumpkin seeds, every bite is packed with something delicious. And the creamy, herby dressing? Basically velvety ribbons of flavor with a gorgeous pop of green! Here’s what you’ll need:

Ingredients for arugula quinoa salad with labels.

Salad Ingredients

  • Quinoa: Fluffy, nutty, and packed with protein, quinoa is the base of this salad. It adds substance and a little bit of bite, making sure you feel full and satisfied after every forkful.
  • Butternut Squash: Roasted to golden perfection, butternut squash is the sweet and savory star of the show. It brings that cozy roasted flavor and a touch of natural sweetness that pairs so beautifully with the peppery arugula and crunchy Brussels sprouts.
  • Brussels Sprouts: Love them or hate them, Brussels sprouts are roasted to crispy, caramelized goodness here. They add a savory, slightly nutty flavor that balances perfectly with the sweetness of the squash and the tang of the cranberries.
  • Arugula: Peppery, fresh, and full of bite, arugula brings that zesty green note that cuts through all the richness of the roasted veggies. It’s the leafy green that adds the perfect level of sass to this salad.
  • Cranberries: These little ruby gems pop with tartness and just the right amount of sweetness. They add a burst of color and flavor, bringing that fruity zing that makes each bite feel like a celebration.
  • Pumpkin Seeds: Crunchy, savory, and slightly nutty, these little seeds add texture and just the right amount of crunch to balance out the softer ingredients. Plus, they’re a great source of healthy fats and protein—talk about a win-win!

Green Goddess Dressing Ingredients

  • Cashews: Soaked and blended, cashews are the creamy base that makes this dressing so dreamy. They give it that rich, velvety texture that’ll have you drizzling it on everything.
  • Lemon: Bright, tangy, and packed with zing, lemon adds the perfect pop of acidity to balance out the creaminess of the cashews. It brings everything to life in one little squeeze.
  • Garlic: Because no dressing is complete without a punch of flavor. Garlic adds that savory depth that gives the dressing just the right amount of oomph.
  • Tahini: Nutty, rich, and creamy, tahini is the secret weapon that ties this dressing together. It adds a lovely depth and a slightly earthy flavor that makes everything feel just right.
  • Parsley and Dill: Fresh, herby, and fragrant, these two bring a burst of green goodness that cuts through the richness of the dressing. The parsley adds a fresh kick, while the dill brings in that slightly tangy, aromatic flavor that makes everything taste so much better.
Arugula quinoa salad in a bowl topped with roasted butternut squash, dried cranberries and pumpkin seeds.

How To Make

Making this salad is as easy as it is delicious! With a little roasting, a bit of quinoa fluffing, and that dreamy dressing, you’ll have a meal that looks (and tastes) way fancier than the effort it takes. Here’s what you’ll do (For the full recipe, scroll to the end of this post!):

  • Step 1: Roast the Veggies – Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper, then roast them at 400°F until golden and crispy, stirring halfway through.
  • Step 2: Cook the Quinoa – While the veggies are roasting, cook the quinoa. Bring 1 cup quinoa and 1 ¾ cups water to a boil, then cover and simmer for about 15 minutes. Remove from heat and let it sit for 10 minutes before fluffing with a fork.
  • Step 3: Make the Dressing – Blend the cashews, lemon juice, garlic, tahini, parsley, dill, olive oil, and a little water until smooth and creamy. Add more water if needed to achieve the perfect drizzle consistency.
  • Step 4: Assemble the Salad – In a large bowl, toss the arugula, cooked quinoa, roasted veggies, cranberries, and pumpkin seeds. Drizzle generously with that creamy green goddess dressing and mix it all together. For a fancier look, serve the dressing on the side to show off those vibrant veggie colors!
A large serving bowl fill with arugula quinoa salad topped with roasted butternut squash, dried cranberries, and pepitas.

How To Serve This Arugula Quinoa Salad

This salad is all about versatility—it can be the star of your dinner table or a side that steals the show. Whether you’re keeping it simple or dressing it up, here are a few ways to make the most of this vibrant, flavor-packed dish:

  • Solo Superstar: Serve it as a hearty, satisfying meal on its own—add a side of crusty bread or a scoop of white bean hummus for a complete feast.
  • Meal Prep Magic: Perfect for lunch or dinner throughout the week, this salad stores beautifully and holds up well in the fridge for a few days. It’s a make-ahead masterpiece!
  • Party-Ready Side Dish: Bring this to your next gathering and watch it disappear. It’s colorful, bold, and totally photogenic—perfect for impressing guests.
  • Topping Perfection: Want to take it up a notch? Add a handful of roasted chickpeas, avocado slices, or a sprinkle of your favorite nuts or vegan cheese for that extra flair.
  • Holiday Hero: This salad is festive enough for any celebration, from Thanksgiving to summer BBQs. It’s light yet filling, with a dressing that ties it all together perfectly.

FAQs

Can I make arugula quinoa salad ahead of time?

Yes! This salad is perfect for meal prep. You can roast the veggies, cook the quinoa, and make the dressing in advance. When you’re ready to serve, just toss everything together for a quick and easy meal.

Can I use other grains instead of quinoa?

Absolutely! While quinoa is a great protein-packed option, you can swap it for other grains like farro, couscous, or brown rice. Each will bring its own unique texture and flavor to the salad.

How can I customize the dressing for arugula quinoa salad?

If you’re looking to mix it up, try adding different herbs to the dressing like basil or cilantro for a fresh twist. You can also swap tahini for cashew butter or add a bit of maple syrup for extra sweetness!

Quinoa arugula salad with Brussels sprouts, butternut squash, and a drizzle of creamy dill dressing.

If you make this arugula quinoa salad recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!

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Arugula Quinoa Salad with Butternut Squash

5 from 7 votes
Ready for a salad that’s as hearty as it is delicious? This arugula quinoa salad brings all the good stuff—roasted butternut squash, crispy Brussels sprouts, tangy cranberries, and a creamy green goddess dressing that takes everything up a notch. Whether you’re prepping for the week, serving it at your next dinner party, or just craving something fresh and satisfying, this salad does it all. Colorful, flavorful, and packed with texture, it’s the salad that actually feels like a meal!
A large serving bowl fill with arugula quinoa salad topped with roasted butternut squash, dried cranberries, and pepitas.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1 cup quinoa, plus 1 ¾ cups water for cooking
  • 3 cups butternut squash, cubed
  • cups Brussels sprouts, halved or quartered
  • Olive oil, to taste
  • Salt and pepper, to taste
  • 5 ounces arugula
  • cup dried cranberries
  • cup pumpkin seeds, or any other nuts or seeds

Green Dressing

  • ½ cup cashews, soaked for at least 2 hours
  • 1 large lemon
  • 3 medium cloves garlic
  • ¼ cup tahini
  • 1 small bunch parsley
  • ¼ cup dill, packed
  • ½ cup olive oil
  • ½ teaspoon salt
  • cup water, plus more as needed

Instructions

  • Preheat oven to 400 degrees F.
  • Cook quinoa: In a medium saucepan, add 1 cup quinoa and 1 3/4 cups water and bring to a boil. Once boiling, cover the pot, reduce heat to low, and allow to simmer for 15 minutes. Then, without removing the lid, remove from heat and leave for 10 minutes before fluffing the quinoa with a spoon. Set aside to cool.
  • Roast the squash and Brussels sprouts: On a large baking sheet lined with parchment paper or a silicone mat, add the butternut squash and Brussels sprouts. Drizzle generously with olive oil and sprinkle with salt and pepper. Mix until coated and bake for 25-30 minutes at 400 degrees F until Brussels sprouts are slightly crispy and lightly browned. Set aside to cool.
  • Make the dressing: In a high-powered blender, add the cashews, juice of the lemon, garlic cloves, tahini, parsley, dill, olive oil, salt, and ⅓ cup of water, and blend on high until smooth and creamy. If needed, add up to an additional ¼ cup of water to achieve the desired dressing consistency.
  • Assemble the salad: In a large serving bowl, add the arugula, cooked and cooled quinoa, roasted and cooled butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds (or nuts of choice). Drizzle with dressing to serve; or serve dressing on the side if you’d like to show the salad’s vibrant fall colors for a Thanksgiving table.

Notes

  • Keep it Fresh: To store leftovers, separate the ingredients by type—this keeps everything fresher longer! Store the roasted veggies together, the greens in a separate container, and quinoa and toppings in their own spots.
  • Freezer-Friendly: Want to stock up for later? Any of the salad ingredients (except the dressing) can be frozen for up to 3 months. That includes the roasted veggies, quinoa, and even the nuts and dried fruit.
  • Dress it Right: Got leftover dressing? Pop it into a small glass mason jar or any tight-lidded container, seal it up, and store it in the fridge for your next salad adventure.
  • Dressing Tip: Leftover dressing may thicken in the fridge—no problem! Just add a little more water, stir or shake it up, and voilà, you’ve got a creamy, pourable dressing ready to go.
  • Oil-Free Option: Want to skip the oil? Simply replace ½ cup of olive oil with an additional ½ cup of soaked cashews. Add a bit more water and lemon juice to achieve the perfect dressing consistency and flavor.
  • Meal Prep Magic: This salad is perfect for meal prep! Store the components separately, and it’ll stay fresh and flavorful for 2-3 days in the fridge.

Nutrition

Calories: 420kcal | Carbohydrates: 33g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.002g | Sodium: 228mg | Potassium: 776mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9242IU | Vitamin C: 74mg | Calcium: 138mg | Iron: 4mg
Course — Dressing, Lunch or Dinner, Main Course, Salad
Cuisine — American
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5 from 7 votes

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Recipe Rating




7 comments
  1. 5 stars
    Love the brussel sprouts in this recipe!

  2. 5 stars
    Love this arugula quinoa salad! The flavors and textures really pop!

  3. 5 stars
    Absolutely delicious salad with so much flavor and really satisfying. A new favorite!

  4. 5 stars
    Absolutely delicious autumn salad. Colorful and healthful addition to a holiday table.

  5. 5 stars
    Quinoa is my new found love! Cannot wait to try this recipe!

  6. 5 stars
    Cranberries, Brussels sprouts, squash, quinoa….. this is my FAVORITE type of salad. so hearty with so many different textures. Yum!

  7. 5 stars
    This is my new favorite fall salad of all time! It’s filling enough to be a whole meal and I love the dressing, I’m going to meal prep it every week. I got pre-cubed butternut squash so I don’t have to deal with cutting one, which sped up the process too!

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