Arugula, Rice and Quinoa Thanksgiving Salad

With harvest flavors, rice & quinoa, this lovely salad with prosciutto and cranberries is the perfect addition to any Thanksgiving feast.

(No Ratings Yet)

Arugula, Rice and Quinoa Thanksgiving Salad

Cooking time PREP TIME 5 Mins
Cooking time COOK TIME 25 Mins
Servings SERVES 6
Ready in TOTAL TIME 30 Mins
Cooking time
Cooking time
Ready in


  • 2 cups Minute® Instant Rice & Quinoa, divided
  • 3 cups butternut squash, chopped
  • 1/2 cup prepared vinaigrette, divided
  • 2 tbsp maple syrup
  • 6 cups baby arugula
  • 6 slices prosciutto, chopped
  • 1/3 cup dried cranberries


  • Give your holiday meal a bit of vibrant color and delicious taste with this simple rice and quinoa salad made with plant-based ingredients like butternut squash, leafy arugula and Minute® Instant Rice & Quinoa.

    Step 1

  • Preheat oven to 425ºF. Toss squash with 2 tbsp of the vinaigrette. Arrange in a single layer on a parchment paper-lined baking sheet. Roast for 15 to 25 minutes or until golden brown and tender.

    Step 2

  • Cook rice & quinoa according to package directions; let cool to room temperature.

    Step 3

  • Whisk together maple syrup and remaining vinaigrette; toss with squash, rice & quinoa. Stir in arugula, prosciutto and dried cranberries.

    Recipe Tips

    Add pecans and shaved Parmesan cheese to the salad if desired.

    For crispy prosciutto, arrange prosciutto on a baking sheet; drizzle with olive oil and bake alongside butternut squash for 4 to 6 minutes or until golden brown.

Ideal Holiday Salad

Try something tasty and delicious this Thanksgiving, for any holiday or even for a delicious weeknight dinner! Add a bit of vibrant color to your table with tasty plant-based ingredients that will keep you feeling satisfied.

One of the best parts about this salad is that it’s simple to make! Using Minute® Instant Rice & Quinoa, which cooks up perfectly in just 10 minutes, you can prepare your other ingredients while you toss your squash in the oven. That way, when your squash is finished all you need to do is toss together the arugula, rice and quinoa blend, crispy prosciutto, dried cranberries and squash for a meal that everyone can enjoy.


Want to enjoy this salad outside of the holiday season but can’t find butternut squash, no problem, simply swap in another winter or summer squash like acorn squash or even zucchini.

This rice and quinoa salad is also a great way to use up any holiday or Thanksgiving leftovers like a roasted squash side dish or even sliced turkey or chicken. Try along with a Pumpkin Curry Turkey Soup with Rice or even Leftover Turkey and Rice Enchiladas.

Also, if you have bacon on hand, swap in bacon for the prosciutto! Make this recipe work for you using the ingredients you already have.

Want to make it vegetarian? Simply omit the prosciutto or swap in a vegetarian substitute.