Cooking Time: 40 minutes

Yeilds: 4 servings

Category: Grains

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

 

Source: Katya, LittleBroken.com

Directions:

• Preheat the oven to 400F.

• 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.

• 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.

• 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

• Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.