Roasted Butternut Squash & Quinoa Salad

By á-2799

Ingredients

• 1/4 c apple cider vinegar
• 3 tbsp maple syrup
• 2 tbsp dijon mustard
• 1/2 tsp finely chopped fresh rosemary
• 1/2 cup canola oil
• 1 lb butternut squash, peeled and seeded
• 1 1/2 c dry quinoa
• 1 c chopped fresh arugula leaves
• 1/2 c chopped green onions
• 1/2 c dried cranberries
• 1/4 c chopped toasted walnuts

Preparation

Step 1

Preheat oven to 400.
Dressing: Combine vinegar, syrup, mustard, rosemary, salt and pepper. Slowly pour in canola oil, whisking constantly until well combined.
Cut squash into 1/2" cubes. Toss with 2 tbsp of dressing. Spread on parachment paper-lined baking sheet. Roast for 25 minutes or until tender and browned, stirring occasionally.
Meanwhile, rinse quinoa in a fine mesh strainer under cold, running water for 2 minutes. Transfer to a saucepan. Add 3 cups cold water. Bring to a boil. Cover, reduce heat to low, simmer 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork.
Transfer cooled quinoa, roasted squash, arugula, green onion and cranberries to a large bowl, drizzle remaining dressing and gently toss to coat. Adjust seasonings to taste. Serve cold or at room temperature, garnish with toasted walnuts.