by Francesca Patterson
1 large butternut squash (seeds removed, skin peeled, chopped)
1 cup quinoa (I use tricolor, normal will work just fine)
1/3 cup red onion (diced)
3 tbsp toasted pumpkin seeds (I use candied pumpkin seeds from My Organic Market)
1/3 cup dried cranberries
Extra virgin olive oil
Salt & pepper
- Parsley (for garnish, optional)
- 1/4 cup balsamic vinegar
- 1 tsp honey
- 1/2 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Dash of salt and pepper
- 1 clove of garlic (minced)
- Preheat the oven to 400 degrees. Arrange chopped butternut squash in a single layer on a lightly greased baking sheet. Drizzle olive oil and sprinkle salt and pepper over the squash and bake for 40 minutes.
- While squash is baking, make the quinoa. Boil 1.5 cups of water with a dash of olive oil and salt. Add in 1 cup of quinoa, reduce heat to simmer, and cover with a tight lid. Cook quinoa for 20 minutes or until all the water is absorbed. After cooked, allow quinoa to cool with the lid off.
- In jar with a lid or a large mixing bowl, mix together the ingredients for the dressing. Once fully combined, set this aside.
- In a large mixing bowl, combine cranberries, pumpkin seeds, cooked butternut squash, red onion, and quinoa until thoroughly integrated. Fold together gently while pouring the dressing until it is saturated. Garnish with chopped parsley. Place the salad in the fridge for about 15 minutes before serving to allow flavors to set. Keeps in the fridge for 3-4 days.