Butternut Squash and Cranberry Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 3 cups Butternut squash
  • 1/3 cup Cranberries, dried
  • 1 Garlic clove
  • 1/3 cup Red onion

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 Salt and black pepper

• Oils & Vinegars

  • 9 tbsp Olive oil

• Nuts & Seeds

  • 3 tbsp Pumpkin seeds, Toasted

• Liquids

  • 1 1/2 cups Water

Found on littlebroken.com

Description

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, finely chopped
• 3 Tbsp. toasted pumpkin seeds
• salt and black pepper
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• salt and black pepper

Directions

• Preheat the oven to 400F.
• In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 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, and cook partially covered until liquid is absorbed, about 20 minutes.
• To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.
• Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.