SALAD:
3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
1 1/2 cups water
1/3 cup dried cranberries
1/3 cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
salt and black pepper
VINIAGRETTE:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper
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.