Ingredients:
- 2 cups of butternut squash, chopped
- 1 tbsp of extra virgin olive oil
- 1 1/2 cup of uncooked quinoa
- 3 cups of water
- 1/4 cup of dried cranberries
- 1/4 cup of red onion, chopped
- 3 tbsp of roasted pumpkin seed
- 1/4 tsp of garlic powder
- Salt to taste
- Black pepper to taste
Balsamic dressing:
- 1/2 cup of extra virgin olive oil
- 1/4 cup of balsamic vinegar
- 2 tsp of maple syrup
- 1 tsp of Dijon mustard
- Salt to taste
- Black pepper to taste
Directions:
- Preheat oven to 400F.
- To roast the butternut squash: Toss squash with olive oil. Season with salt and pepper. Arrange coated squash on a baking sheet. Place in the oven and roast until squash is tender and lightly browned (approximately 20 - 25 minutes).
- To cook the quinoa: Place quinoa and water in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tener and most of the liquid has been absorbed (approximately 15 - 20 minutes).
- To make the balsamic dressing: Whisk all the ingredients in a bowl. Add salt and pepper to taste.
- To create the salad: Combine the quinoa, squash, cranberries, red onion, pumpkin seeds in a large bowl. Pour the dressing and mix. Add salt and pepper to taste.
- Chill in refrigerator before serving. Enjoy!
