Ingredients

Roasted Squash:

  • 3 cups cubed butternut squash
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Salad:

  • 1½ cups dry quinoa
  • ½ cup dried cranberries
  • ½ cup chopped and toasted pecans
  • 1 apple, diced

Dressing:

  • Zest and juice of one orange
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard (gluten free, if needed)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons olive oil
  • 3 leaves fresh sage, minced

Directions

  1. Preheat the oven to 425°F and line a baking sheet with tin foil.
  2. Toss the butternut squash with the oil, syrup, cinnamon, and salt until evenly coated. Pour onto the baking sheet and roast for 30 minutes, stirring after 15 minutes.
  3. Place the quinoa and 3 cups of water in a saucepan. Bring to a boil. Cover and reduce heat. Cook for 15-20 minutes.
  4. Whisk all ingredients for the dressing together.
  5. Allow the quinoa and butternut squash to cool. Once cool, toss the squash with the quinoa, cranberries, pecans, apple, and dressing. Enjoy!

 

NUTRITIONAL INFO PER SERVING
Calories 280 (90 from fat)
Total fat 10g
Saturated fat 1g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 46g (5g dietary fiber, 16g sugar)
Protein 6g

 

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