Roasted Butternut Squash and Quinoa Salad

Prepare Butternut Squash (1 cup) . Place it in a bowl and toss to coat with Extra-Virgin Olive Oil (2 tsp) . Spread evenly on a foil-lined baking sheet.

While squash roasts, rinse the Quinoa (1/2 cup) . Place it in a saucepan with Water (1 cup) . Cook quinoa according to package directions. Add Dried Cranberries (3 Tbsp) in the last 5 minutes of cooking. When all the water is absorbed, remove from heat and set aside to cool.

In a large bowl, combine the roasted squash, Pepitas (3 Tbsp) , Scallions (3 Tbsp) , and Pecans (3 Tbsp) with the cooked quinoa.

Make the dressing by combining Extra-Virgin Olive Oil (3 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Maple Syrup (1 Tbsp) , Dijon Mustard (1 tsp) , Sea Salt (to taste) , and Ground Black Pepper (to taste) . Add dressing to the salad and toss gently to mix.