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Autumn Warm Salad Recipe: A Delicious and Nutritious Way to Enjoy the Season

Autumn Warm Salad Recipe: A Delicious and Nutritious Way to Enjoy the Season

As the leaves start to change colours and the air gets a little cooler, it's the perfect time to enjoy some hearty, warm salads that capture the flavours of the season. This autumn warm salad recipe is full of nutritious ingredients that will help you stay healthy and satisfied, while also satisfying your cravings for something cosy and delicious.

This autumn warm salad is not only delicious, but it's also packed with nutrients that your body needs to stay healthy during the colder months. Butternut squash is a great source of vitamins A and C, as well as fibre and potassium. Quinoa is a complete protein, meaning that it contains all nine essential amino acids that your body needs to function properly. Pumpkin seeds are a good source of healthy fats, magnesium, and zinc, while dried cranberries add a sweet and tangy flavour that complements the other ingredients perfectly.

So why not try this autumn warm salad recipe today and enjoy all the flavours of the season in one nutritious and satisfying dish? Your taste buds and your body will thank you!


  • 2 cups of butternut squash, peeled and cubed
  • 1 cup of quinoa
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of dried cranberries
  • 1/4 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • Salt and pepper to taste
  • A handful of fresh parsley or cilantro, chopped (optional)


  1. Preheat your oven to 400°F. Place the cubed butternut squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, then roast for 25-30 minutes, or until the squash is tender and lightly browned.
  2. While the squash is roasting, cook the quinoa according to the package instructions. When done, fluff with a fork and set aside.
  3. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey, cinnamon, nutmeg, and a pinch of salt and pepper.
  4. In a large bowl, combine the roasted butternut squash, cooked quinoa, pumpkin seeds, and dried cranberries. Pour the dressing over the salad and toss to combine.
  5. Serve the salad warm, topped with chopped parsley or cilantro if desired.