Ingredients

• 3 cups butternut squash, chopped into 3/4-inch wide cubes
• 1 tbsp. olive oil
• 1 cup uncooked quinoa
• 1 cup baby spinach
• 1 1/2 cup water
• 1/3 cup dried cranberries
• 1/3 cup finely chopped red onion
• 3 tbsp. toasted pumpkin seeds
• Kosher salt and fresh black pepper

BALSAMIC VINAIGRETTE

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• Kosher salt and fresh black pepper

Instructions

1. Preheat the oven to 400 F.
2. In a large bowl, toss the butternut squash with olive oil and season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast in the oven for 20-25 minutes or until 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, and cook partially covered until liquid is absorbed about 20 minutes.
4. Wisk all the ingredients for the vinaigrette in a small bowl until combined. Season with salt and pepper, to taste.
5. Assemble the salad by combining the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight.  Add more salt and pepper if needed.