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Roasted Butternut Squash & Quinoa Salad


Scale

Ingredients

  • 1 Cup Uncooked Quinoa (red or white)
  • 1 1/2 Cups Water (or broth)
  • 1 Butternut Squash, chopped into small cubes
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Dried Cranberries
  • 1/4 Cup Organic Red Onion, finely diced
  • 1/4 Cup Toasted Slivered Almonds
  • salt and black pepper

FOR THE DRESSING:

  • ½ Cup Olive Oil
  • ¼ Cup Balsamic Vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • salt and black pepper
  • drizzle of Pure Maple Syrup

Instructions

  1. Preheat the oven to between 425-450°F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper and arrange the squash on a baking sheet in a single layer leaving plenty of room so it doesn’t steam. This may require 2 baking sheets
  3. Roast for approximately 20 minutes, checking every few minutes after until the squash is tender and browned
  4. Meanwhile, rinse quinoa under cold water until water runs clear, (this is an essential step as the quinoa will have a bitter taste if it’s not rinsed first)
  5. Bring the water to a boil in a small saucepan, add the quinoa and reduce to a simmer, and cook partially covered until the liquid is absorbed, about 15-20 minutes. Fluff with a fork and set aside until ready to assemble
  6. Combine the quinoa, butternut squash, cranberries, red onion, and slivered almonds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator