Butternut Squash Tart Cherry Salad

Butternut Squash and Tart Cherry Salad

Recipe Details


  • 1/3 cup Montmorency tart cherries
  • 1/2 cup uncooked quinoa
  • 1 small butternut squash, peeled, cubed (about 2 cups)
  • 2 big handfuls mixed greens (i.e. spinach & arugula)
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped chives
  • 2 tablespoons olive oil
  • A few leaves of fresh sage, chopped
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon honey
  • salt & pepper


  1. Preheat oven to 400 degrees F.
  2. Cook quinoa – rinse 1/2 cup quinoa then transfer to a small pot and toast the quinoa over medium heat. Add just over 1 cup of water, cover and bring to a boil then reduce to simmer. Simmer for 15 minutes, then turn heat off and let it sit (covered) for 15 more minutes until all water has evaporated. Fluff with a fork and set aside.
  3. Roast your butternut squash: Peel and slice into 1-inch cubes. Toss with a bit of olive oil, salt & pepper and bake for 25-30 minutes or until golden brown, flipping halfway through.
  4. In a small saucepan, gently heat olive oil. Add the sage and stir until fragrant (30 seconds or so – just until the sage is not raw). Turn off heat and add apple cider vinegar, cinnamon, honey, salt & pepper.
  5. Assemble all salad ingredients together and toss with as much dressing as you like. Taste and adjust seasonings.

Recipe courtesy of Jeanine Donofrio,