Fall is officially upon us. With that in mind, Market District Chef Ben D’Amico stopped by PTL to show off a fall-inspired salad recipe!

Roasted Butternut Squash & Quinoa Salad with Balsamic-Maple Vinaigrette
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 20 min Cook Time: 25 minutes


  • 1 ½ lbs Butternut Squash, seeded, peeled, cut into ½ cubes
  • 1 ½ cups Quinoa, cooked, chilled
  • ¾ cup Red Onion, thinly sliced – Pickled (see below)
  • 4 oz Baby Kale
  • 4 oz Baby Spinach &/or Baby Arugula
  • 2 each Plums, thinly sliced
  • 1 each Gala or Honey Crisp Apples, cut into matchsticks
  • ½ cup Goat Cheese, crumbled
  • ½ cup Pecans, candied
  • 3 tbsp Olive Oil
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt


  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Dijon Mustard
  • ¼ cup Balsamic Vinegar
  • 2 tbsp Olive Oil
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt


Roasting the Squash:
1. Preheat oven to 350F.
2. Toss the butternut squash in the olive oil, salt, & pepper.
3. Place the seasoned squash onto a lined baking sheet.
4. Roast the squash for 25-30 minutes until the squash starts to caramelize and brown.
5. Allow the squash to cool completely before proceeding.
6. Pickled Red Onions: Combine the thinly sliced red onions with ¼ cup or red wine vinegar, 1 tsp of salt & 1 tsp of sugar. Allow to sit for at least 30 minutes, or until the onions turn bright pink.
7. Maple Vinaigrette: Whisk the mustard, balsamic vinegar, maple syrup, salt & pepper in a mixing bowl, then slowly drizzle in the olive oil, whisk constantly.
8. In a large mixing bowl combine the squash, cooked quinoa, baby kale, baby arugula, red onion, sliced plums, matchstick apples, & vinaigrette.
9. Gently toss until the vinaigrette covers all the ingredients.
10. Plate the salad then evenly sprinkle the goat cheese and pecans over the salad.

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