To prepare roasted butternut squash and onion:
Toss butternut squash and onion with 1 teaspoon olive oil and salt and pepper to taste.
Bake on a foil-lined baking sheet in a single layer at 400 degrees for 15-20 minutes or until tender, tossing it around once with a spatula.
1 cup uncooked quinoa
1 cup cubed and roasted butternut squash and onions
1 apple, diced
2 cups baby kale, spinach or other dark greens, chopped
1/3 cup dried cranberries
2 tablespoons toasted slivered almonds
2 tablespoons sunflower or pumpkin seeds
Salt and pepper to taste
Cider vinaigrette dressing
Roasted Butternut Squash and Onion
1 small butternut squash, peeled, seeded and cubed
1 small onion
1 teaspoon extra virgin olive oil
salt and pepper to taste
Cider Vinaigrette Dressing
1 cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon dijon mustard
1 tablespoon real maple syrup
2 teaspoons extra virgin olive oil
Prepare the roasted butternut squash and onions.
In a medium sized saucepan bring 2 cups of salted water to a boil.
Rinse and drain the quinoa then add it to the boiling water.
Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
Remove the quinoa from the heat and let it cool to room temperature.
Prepare the cider vinaigrette and set aside.
In a large bowl combine the cooled quinoa, roasted butternut squash and onions, apple, chopped greens, cranberries, almonds and sunflower or pumpkin seeds.
Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
Cover and refrigerate until ready to serve.
If you plan to make the salad ahead of time, wait until just before serving to add in the toasted almonds and sunflower or pumpkin seeds so that they stay crunchy, then toss with apple cider vinaigrette.