Butternut Squash and Cranberry Quinoa Salad

3 C butternut squash, cubed (an entire squash will probably give you significantly more than 3 cups)
1 C uncooked quinoa (or slightly less. This make a LOT of quinoa!) DSC02220
1/3 C dried cranberries
1/3 C red onion, finely chopped
3 Tbsp toasted pumpkin seeds
Salt and pepper to taste

¼ C olive oilDSC02226
¼ C balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste


Preheat oven to 400.

Toss butternut squash with olive oil, salt, and pepper. Spread out evenly on a tray and roast at 400 for about 25 minutes, until very tender.

While the squash is roasting, prepare the quinoa according to package directions.

Combine all ingredients for the dressing and set aside.DSC02225

Mix together salad ingredients (squash, quinoa, cranberries, pumpkin seeds and red onion). Cover with dressing and stir until thoroughly coated. Season with salt and pepper to taste.




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