Ingredients:
- 1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
- Olive oil
- Salt and freshly ground black pepper, for seasoning squash
- 2 cups quinoa
- 4 cups water
- Pinch of salt
- 1 cup dried cranberries
- 1 cup pumpkin seeds or sliced almonds
- Juice of 3 large oranges
- Zest of 1 large orange
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.2. While the butternut squash is roasting, cook the quinoa. Let cool to room temp.
3. Combine quinoa, butternut squash, dried cranberries, and pumpkin seeds/almonds.
4. Whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients and enjoy as a meal or a side.
