Butternut Squash Quinoa Salad

Name: Butternut Squash Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 1/2 small red onion, diced (about 1/4 cup); 1 small (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups); 2 teaspoons extra-virgin olive oil; 1/2 tablespoon maple syrup; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 1/2 cups reduced-sodium chicken or vegetable stock (or water); 3/4 cup uncooked quinoa; 1/2 cup reduced-sugar dried cranberries; 1/2 cup toasted pepitas (pumpkin seeds), or roughly chopped toasted walnuts or pecans; 2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley); 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons apple cider vinegar (or white wine vinegar); 2 teaspoons Dijon mustard; 1 teaspoon maple syrup; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Butternut Squash Quinoa Salad was pinched from <a href="https://www.wellplated.com/butternut-squash-quinoa-salad/" target="_blank" rel="noopener">www.wellplated.com.</a>

"Maple Roasted Butternut Squash Quinoa Salad with Cranberries. Healthy and filled with fall flavors. Great for meal prep, a simple side, or healthy lunch!..."

INGREDIENTS

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1/2 small red onion, diced (about 1/4 cup)

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1 small (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)

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2 teaspoons extra-virgin olive oil

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1/2 tablespoon maple syrup

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1 teaspoon kosher salt

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1/2 teaspoon black pepper

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1 1/2 cups reduced-sodium chicken or vegetable stock (or water)

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3/4 cup uncooked quinoa

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1/2 cup reduced-sugar dried cranberries

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1/2 cup toasted pepitas (pumpkin seeds), or roughly chopped toasted walnuts or pecans

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2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley)

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3 tablespoons extra-virgin olive oil

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1 1/2 tablespoons apple cider vinegar (or white wine vinegar)

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2 teaspoons Dijon mustard

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1 teaspoon maple syrup

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1/2 teaspoon kosher salt

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1/4 teaspoon black pepper

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