PA Chardonnay-Infused Quinoa Salad with Butternut Squash and Radicchio

Quinoa is an ancient grain and superfood that shines in all kinds of dishes: entrees, stews, fritters and more. Added to a seasonal salad, quinoa brings protein, vitamins and minerals and great texture.

For example: our chardonnay-infused quinoa salad with butternut squash and radicchio is a flavorful feast, chock full of local veggies and flavorful quinoa simmered in local chardonnay. This is the perfect hearty dish for a cool autumn evening!

Chardonnay-Infused Quinoa Salad with Butternut Squash and Radicchio

Serves 4
Prep Time Cook Time Total Time
20 min 50 min 70 min


  • 1 butternut squash, peeled and diced small
  • ¼ cup olive oil, divided
  • 1 (750 ml) bottle Pennsylvania Chardonnay, divided
  • 2 cups quinoa
  • 1 small head radicchio, thinly sliced
  • ½ cup pomegranate seeds
  • Salt and pepper, to taste


  1. Preheat oven to 400°.
  2. On a baking sheet, place butternut squash in an even layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast about 30 minutes, until soft and golden brown.
  3. In a medium saucepan, combine 2 cups of water and 2 cups of chardonnay. Bring to a boil. Add quinoa, cover and reduce heat to simmer. Cook about 15 minutes, or until all the liquid is absorbed. Once cooked, fluff with a fork.
  4. To prepare the dressing, in a small pot over medium heat, bring remaining wine to a simmer and reduce by half. Remove from heat and whisk in remaining olive oil. Season with salt and pepper.
  5. In a large bowl, combine quinoa, radicchio, pomegranate seeds and the chardonnay dressing. Toss and season with salt and pepper. Serve warm or at room temperature.

Recipe and photo by Dish Works.

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