This cranberry quinoa salad with pomegranate, feta, kale and butternut squash is a gorgeous, vibrant and healthy side dish to serve at any occasion, but is especially appropriate for Fall and Winter! Make it in advance to allow all of the flavors to intensify! {Gluten-free, Vegetarian & Nut-free}
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Healthy Quinoa Salad with Pomegranate
When it comes to food, one of my favorite types of salads are the ones that are filled with vibrant, refreshing and colorful fruits and vegetables. A prime example is this quinoa salad with pomegranate, cranberries, kale and butternut squash.
I mean, look at those colors. It’s like happiness in a bowl!
The sweet burst of flavor from the cranberries and pomegranate, in addition to the saltiness of the feta, crunch of the pumpkin seeds, fluffy quinoa and tangy orange salad dressing creates the perfect balance and equates to one delicious and nutrient packed quinoa salad recipe that tastes even better the next day.
It’s the perfect winter or fall quinoa salad to make use of all of that seasonal produce (perfect at your Thanksgiving table) and it’s super versatile so it can be served up warm or cold. It really can’t get much better than that!
For more quinoa salad recipes, be sure to try out this Greek Quinoa Salad and Grape Quinoa Salad!
Ingredient Notes
- Quinoa: This is the base of the salad. Rinse the quinoa well before cooking to reduce any bitterness. Use white quinoa or tri-colored. You can also sub in couscous.
- Broth: Adds some additional flavor to the quinoa while it’s cooking. Use a low sodium or no salt added vegetable or chicken broth.
- Fresh pomegranate: Sweet pomegranate seeds add a splash of color and juiciness. You can purchase the pomegranate arils already removed from the pomegranate to save time. You can usually find these in the produce department at the grocery store. Or buy a whole pomegranate and take the seeds out yourself (see below for tips).
- Butternut Squash: The butternut squash is roasted and caramelized before being added to the salad. Purchase pre-diced butternut squash or chop it up yourself. You can also sub in sweet potato if desired.
- Fresh Kale: Be sure to remove the tough stems before chopping the kale up finely into small bite-sized pieces. We don’t want large pieces of kale throughout the salad. You can also use baby kale.
- Dried cranberries: For a pop of sweetness. Look for dried cranberries that are naturally sweetened with no added sugar for a healthier option.
- Feta Cheese: Adds a slight saltiness to the salad to complement the sweet and savory flavors. Use light or full fat crumbled feta cheese. You can also sub in goat cheese or leave it out all together.
- Pumpkin Seeds: For some crunch. Use unsalted pumpkin seeds or sub in sunflower seeds or nuts of choice. Slivered almonds or walnuts would also work well.
For the orange salad dressing:
- Olive oil: Use extra virgin olive oil for the base of the dressing.
- Apple cider vinegar: Adds a slight tanginess to the dressing. Use the one with the mother for the most health benefits.
- Maple syrup: Use 100% pure maple syrup or honey.
- Orange juice concentrate: This concentrated orange juice has major flavor without a ton of added sugar!
How to Make Quinoa Salad with Pomegranate – Step-by-Step
- Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper. Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork.
- Meanwhile, cook quinoa in broth in a small saucepan according to package directions.
- While the squash and quinoa are cooking, combine dressing ingredients in a small bowl or jar and whisk until well combined
- Place kale in a large mixing bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened. Next add cooked quinoa, squash, pomegranate seeds, dried cranberries, and feta cheese and mix until ingredients are equally distributed.
- Pour remaining dressing over the salad and mix until evenly distributed.
- Place salad in fridge for at least 30 minutes to allow flavors to come together.
Expert Tips
- To save time, make the quinoa in advance and purchase the pomegranate seeds that have already been removed from the pomegranate. You can usually find these in the produce department in most grocery stores. You can often also purchase pre-diced butternut squash to save time chopping.
- Be sure to massage the leaves of the kale well with the dressing prior to adding the other salad ingredients. This helps to reduce the bitterness and toughness of the kale.
- I recommend letting this salad sit with the dressing on for at least half an hour (or longer) before serving to allow some time for all of the flavors to meld together. It’s one of those types of salads where the longer it sits, the better it tastes.
- This butternut squash pomegranate quinoa salad is perfect for serving to company because you can make it well in advance. One less thing to worry about when the guests arrive. Plus, as we said before, it’s super pretty.
How to Store Quinoa salad
You can store this quinoa pomegranate salad in a bowl covered or in an airtight container in the fridge for up to four days. It tastes even better as it sits, so don’t be afraid to make it a day or two before you need it!
Expert Tips: How to Remove Pomegranate Seeds
Method #1 (the messier method):
- Using a knife, cut the pomegranate in half across the equator.
- Next, use your knife to make small cuts in the white part of each pomegranate half (also known as the membrane).
- Get a large bowl. Using a sturdy spoon to hit the back of the pomegranate half several times over the bowl. The juicy pomegranate seeds will fall out into the bowl. Turn the pomegranate and repeat until all the seeds are extracted.
Method #2 (the less messy preferred method):
- Follow steps 1 and 2 from above.
- Once you’ve made cuts in the membrane, submerge the scored pomegranate half in a bowl of water and gently pry it apart into sections.
- With your hands and pomegranate half in the water, gently pry the seeds out of the membrane. The seeds should sink to the bottom of the bowl and the membrane should float to the surface.
- Throw away the membrane and strain the remaining seeds. Place the seeds on a paper towel and pat dry. Once you’ve removed the seeds, they can be placed in an airtight container for up to 3 days.
What to Pair with Pomegranate Quinoa Salad with Kale
Quinoa salad pairs well with really any type of protein, but is especially nice with turkey, chicken, pork loin, sausage or salmon.
Or make it plant-based by leaving out the feta and adding lentils or chickpeas!
This quinoa salad with pomegranate makes a great festive side dish alongside these healthy Thanksgiving recipes or with Cranberry Chicken Meatballs, Walnut Crusted Salmon, or with grilled or roasted chicken (marinated in one of these healthy chicken marinades).
Recipe Variations
- Make it vegan: Leave out the feta for a delicious vegan meal.
- Add more protein: Add diced chicken, turkey, lentils or chickpeas.
- Different veggies: Swap out the butternut squash for sweet potatoes and the kale for baby spinach. You could also add in some diced red onion for extra sharpness.
- Add extra fruit: Green apples or mandarin oranges would also taste great.
- Add in some fresh herbs: A little fresh mint would add even more flavor.
More Healthy Winter Salad Recipes
- Pomegranate Feta Salad
- Kale Salad with Cranberries
- Kale Beet Salad
- No-Mayo Broccoli Salad
- Christmas Wreath Salad
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Pomegranate Quinoa Salad
Ingredients
For the quinoa salad:
- 1 small butternut squash, cubed into 1-inch pieces (about 4 cups diced butternut squash)
- 2 tablespoons olive oil
- 1/4 teaspoon each salt and pepper
- 1 cup dry uncooked quinoa
- 2 cups no salt added vegetable broth
- 4 cups chopped kale leaves
- 3/4 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 3/4 cup crumbled feta cheese
For the orange salad dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons orange juice concentrate, slightly thawed
- 2 teaspoons Dijon mustard
- 1/4 teaspoon each salt and pepper
Instructions
- Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper.
- Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork.
- Meanwhile, cook quinoa in broth according to package directions.
- While the squash and quinoa are cooking, combine dressing ingredients in a small bowl or jar and whisk until well combined.
- Place kale in a large bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened.
- Next add cooked quinoa, squash, pomegranate seeds, dried cranberries, pumpkin seeds and feta cheese and mix until ingredients are equally distributed.
- Pour remaining dressing over the salad and mix until evenly distributed.
- Place salad in fridge for at least 30 minutes to allow flavors to come together.
Notes
- To save time, prepare the quinoa in advance and purchase the pomegranate seeds that have already been removed from the pomegranate. You can usually find these in the produce department in most grocery stores. You can often also purchase pre-diced butternut squash if you want to save time chopping.
- Be sure to massage the leaves of the kale well with the dressing prior to adding the other salad ingredients. This helps to reduce the bitterness and toughness of the kale.
- I recommend letting the salad sit with the dressing on for at least half an hour (or longer) before serving to allow some time for all of the flavors to meld together. It’s one of those types of salads where the longer it sits, the better it tastes.
Nutrition
This recipe was originally posted October 2018 and was updated November 2023 to include better tips and photos. The text, formatting and some photos were updated again in November 2025.
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