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Roasted Butternut Squash and Quinoa Salad

00:30:00

This healthy salad is filling but won't weigh you down.

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Ingredients
- Serves 2 +
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1/2 cup Quinoa
2 teaspoon Extra-Virgin Olive Oil
3 tablespoon Pumpkin Seeds
3 tablespoon Dried Cranberries
3 tablespoon thinly sliced Scallion
3 tablespoon roughly chopped Pecans
3 tablespoon Extra-Virgin Olive Oil
1 tablespoon Maple Syrup
1 1/2 teaspoon Dijon Mustard
to taste Sea Salt
1 cup Water
Directions HIDE IMAGES
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 (2 teaspoon). 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 tablespoon) 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 tablespoon), Scallion (3 tablespoon), and Pecans (3 tablespoon) with the cooked quinoa.
STEP 6
Make the dressing by combining Extra-Virgin Olive Oil (3 tablespoon), Apple Cider Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Dijon Mustard (1 1/2 teaspoon), Sea Salt (to taste), and Ground Black Pepper (to taste). Add dressing to the salad and toss gently to mix.
STEP 7
Enjoy!
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