The flavors of fall come together in this healthy bowl of deliciousness! It’s full of nutrients, easy to make, can be enjoyed as a main or side dish and best of all, the kids can’t get enough of it!
- 3 cups butternut squash, chopped (kabocha squash would also work nicely)
- 1 Tbsp. extra-virgin olive oil
- 1 cup uncooked quinoa (or rice)
- 1½ cups water
- ⅓ cup dried cranberries
- ⅓ cup red onion, finely chopped
- 3 Tbsp. toasted pumpkin seeds
- ¼ cup sheep’s milk feta (optional)
- Sea salt and freshly ground black pepper
Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup raw apple cider vinegar
- 1 tsp. raw honey
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 400ºF. Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
- 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, partially cover and cook until liquid is absorbed, about 20 minutes.
- To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
- To prepare the vinaigrette, whisk all the ingredients in a small bowl until combined. Season with salt and pepper. Drizzle over the salad and mix until combined. Season with salt and pepper as needed.
- Serve warm or chill in the refrigerator and serve.