INGREDIENTS
• 3 cups butternut squash, chopped
• 1 Tbsp. olive oil
• 1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
• 1½ cups water
• ⅓ cup dried cranberries
• ⅓ cup red onion, fine!y chopped
• 3 Tbsp. toasted pumpkin seeds
• salt and black pepper
Balsamic Vinaigrette
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• salt and black pepper
INSTRUCTIONS
1. Preheat the oven to 400F.
2. Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4. To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette
1. Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.