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Butternut Squash Quinoa Salad

Handwritten with love from the kitchen of Casa Ayla

Journal Entry

Watch recipe video

  • Date

    November 2025

  • Season

    Harvest Bowl Season 🍂✨

  • Mood

A note before you begin

The ultimate fall recipe: golden roasted butternut squash, nutty quinoa, crisp greens, and juicy pomegranate, all finished with rich Casa Ayla olive oil. Cozy, nourishing, and perfect for autumn. A bright, cozy autumn salad you’ll want on repeat.

Ingredients

Salad

  • Butternut squash

  • Casa Ayla Avocado Oil

  • Quinoa

  • Vegetable Broth

  • Pepitas

  • Pomegranate

  • Sea Salt

  • Pepper

Instructions

  1. 🥣 Roast cubed butternut squash with avocado oil, salt + pepper at 200°C / 400°F for 25–30 min
  2. 🌾 Cook quinoa in vegetable broth for extra depth
  3. 💛 Toss warm quinoa with roasted squash, pepitas + pomegranate
  4. 🥗 Add arugula or baby kale for a peppery bite

To serve

✨ Finish with Casa Ayla olive oil + a squeeze of lemon

Little secrets

Handwritten by

N.S.

From

Valley Center, California — Casa Ayla

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