Quinoa, Arugula, Butternut Squash, Chickpeas & Dried Cranberry Salad

This is a fantastic salad that is great for fall.  I pack it and bring it with me to enjoy when I leave the house.  It’s yummy and satisfying with all of its flavors in a perfect, harmonious balance.


  • 1/2 cup butternut squash, peeled & cut into an 1/2-inch dice
  • 1- 15oz can garbanzo beans, drained and rinsed
  • 1 tablespoon olive oil
  • 3/4 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1 cup quinoa
  • 1 1/2 cups water
  • 1/2 cup dried cranberries
  • 2 hearty handfuls fresh arugula (about 2 packed cups)
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons freshly squeezed orange juice
  • 2 tablespoons olive oil
  • salt and ground black pepper


  1. Preheat oven to 400F degrees.
  2. On a rimmed baking sheet, toss the butternut squash, garbanzo beans, 1 tablespoon olive oil, garam masala, curry powder and 1/2 teaspoon kosher salt. Roast for about 30 minutes until butternut squash is soft and garbanzo beans are crispy.
  3. Meanwhile, in a small saucepan, bring quinoa and water to a boil over medium-high heat. Turn heat to low, cover and cook about 20 minutes until quinoa is cooked. Remove from heat and transfer to a large bowl and fluff with a fork.
  4. Add the roast butternut squash and chickpeas, arugula, dried cranberries, lemon juice, orange juice and 2 tablespoons olive oil to the quinoa. Season with salt and pepper to taste. Serve warm or at room temperature.

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