Butternut Squash and Cranberry Quinoa Salad

I discovered the deliciousness of quinoa salad while visiting in Buena Vista, Colorado over the holidays.  I plan to keep one in my fridge all the time!

INGREDIENTS

3 cups butternut squash, peeled and cubed
1 Tbsp. olive oil
1 cup uncooked quinoa
1-1/2 cups water
1/3 cup dried cranberries*
1/3 cup red onion, minced
1/2 cup pumpkin seeds
salt and black pepper
* I have used a cranberry, pumpkin seed trail mix with other yummy seeds and nuts.

Balsamic Vinaigrette
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

INSTRUCTIONS

1. Preheat oven to 400 degreesF.
2. Toss the butternut squash with olive oil in a bowl.  Season with salt and pepper.  Arrange the coated squash on a baking sheet in a single layer.  Roast for 25 minutes or until squash is tender and lightly browned.
3. While the squash is roasting, rinse quinoa under cold water until water runs clear. (This removes a bitter coating.) Place quinoa and water in a medium saucepan.  Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4. To assemble salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.  Drizzle with vinaigrette and mix until combined.  Season with salt and pepper, as needed.  Chill in the refrigerator for a couple of hours and serve.

Balsamic Vinaigrette
Whisk all the ingredients in a small bowl until combined.  Season with salt and pepper.

Author: Katya@littlebroken.com