Ingredients:

  • 1 large (or 2 small) Butternut Squash, peeled, seeded, and cubed into 1-inch pieces (approx. 650 g / 1.4 lbs)
  • 2 large Carrots, peeled and chopped into 1-inch rounds (approx. 200 g / 7 oz)
  • 2 medium Parsnips, peeled and chopped into 1-inch rounds (approx. 180 g / 6 oz)
  • 4 tbsp (60 ml) Olive Oil, divided
  • 1 tsp (5 g) Flaky Sea Salt
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • 1 1/2 cups (300 g) Quinoa, rinsed thoroughly
  • 3 cups (710 ml) Low-Sodium Vegetable Stock
  • 1/2 tsp (2.5 g) Kosher Salt
  • 1/2 cup (120 g) Pecans or Walnuts, roughly chopped
  • 1/2 cup (75 g) Dried Cranberries
  • 3 tbsp (45 ml) Extra Virgin Olive Oil
  • 2 tbsp (30 ml) Lemon Juice, freshly squeezed
  • 1 tbsp (15 ml) Maple Syrup (Grade A)
  • 1 tsp (5 ml) Dijon Mustard
  • 3 tbsp (25 g) Fresh Sage, finely chopped
  • 1 tbsp (10 g) Fresh Thyme, leaves removed from stems

Instructions:

  1. Preheat the oven to 425°F (220°C). Chop all vegetables (squash, carrots, parsnips) to roughly equal size for even cooking. Toss the chopped vegetables with 2 tablespoons of the olive oil, salt, and pepper on the baking sheet. Ensure the vegetables are spread in a single layer to roast.
  2. Place the tray in the oven and roast for 35–40 minutes, stirring halfway through. The vegetables should be fork-tender and slightly caramelized at the edges. Remove and set aside to cool slightly.
  3. While vegetables roast, cook the quinoa: Place the thoroughly rinsed quinoa, vegetable stock, and salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat immediately to low, cover tightly with the lid, and simmer for 15 minutes.
  4. Remove the quinoa from heat and let stand, still covered, for 10 minutes. Remove the lid and fluff the quinoa gently with a fork.
  5. Prepare the Dressing and Nuts: Toast the pecans or walnuts on a small dry tray or skillet until fragrant (3–5 minutes). Set aside. In a small bowl, whisk together the remaining 2 tbsp of olive oil, lemon juice, maple syrup, and Dijon mustard until emulsified.
  6. Assemble the Bowl: Transfer the warm, fluffy quinoa to a large mixing bowl. Add the roasted vegetables, toasted nuts, and dried cranberries.
  7. Pour the vinaigrette over the mixture, followed by the fresh sage and thyme. Toss gently but thoroughly until all ingredients are evenly coated. Taste and adjust seasoning as necessary before serving warm or at room temperature.