BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD

Prepare time: 15 min
Cook: 25 min
Ready in: 40 min

INGREDIENTS

  • 3 cups butternut squash, chopped into 3/4-inch wide cubes
  • 1 Tbsp. olive oil
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 3 Tbsp. toasted pumpkin seeds

  • Kosher salt and fresh black pepper

BALSAMIC VINAIGRETTE

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • Kosher salt and fresh black pepper

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. 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 tender and lightly browned.

Full recipe Here