Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Prepare
Butternut Squash (1 cup)
. Place it in a bowl and toss to coat with
Extra-Virgin Olive Oil (1/2 Tbsp)
. Spread evenly on a foil-lined baking sheet.
Step 3
Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown. Remove from oven and cool to room temp.
Step 4
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.
Step 5
In a large bowl, combine the roasted squash,
Pumpkin Seeds (3 Tbsp)
,
Scallions (3 Tbsp)
, and
Pecans (3 Tbsp)
with the cooked quinoa.
Step 6
Make the dressing by combining
Extra-Virgin Olive Oil (3 Tbsp)
,
Apple Cider Vinegar (1 Tbsp)
,
Maple Syrup (1 Tbsp)
,
Dijon Mustard (1/2 Tbsp)
,
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
. Add dressing to the salad and toss gently to mix.
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