Butternut Squash & Cranberry Quinoa Salad

PREP TIME 15 mins

COOK TIME 25 mins

TOTAL TIME 40 mins

Author: Katya @ http://www.littlebroken.com
Serves: 4
• 3 cups butternut squash, chopped
• 1 Tbsp. olive oil
• 1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
• 1½ cups water
• ⅓ cup dried cranberries
• ⅓ cup red onion, fine!y chopped
• 3 Tbsp. toasted pumpkin seeds
• salt and black pepper
Balsamic Vinaigrette
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• salt and black pepper

1 Preheat the oven to 400F.
2 Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange 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. 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 the 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 couple hours and serve.
Balsamic Vinaigrette
1 Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

update (12/15/15) cilantro in the pictures is used as a garnish for photography, there is no cilantro in the actual recipe