Ingredients:

  • 1 medium butternut squash (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ½ cup cooked quinoa
  • ½ cup feta cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 2 cups mixed greens (spinach, arugula, or your choice)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 1 tablespoon Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash using a vegetable peeler, cut it in half lengthwise, scoop out seeds, and dice it into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with olive oil, salt, black pepper, and cinnamon until well coated.
  4. Spread the seasoned squash cubes on a baking sheet in a single layer and roast for about 25-30 minutes or until tender.
  5. If not already cooked, rinse 1/4 cup quinoa and cook it in a small saucepan with ½ cup of water until absorbed.
  6. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
  7. In a large salad bowl, combine the mixed greens, roasted butternut squash, cooked quinoa, feta cheese, dried cranberries, and walnuts.
  8. Drizzle the dressing over the salad and toss gently to combine all ingredients.
  9. Serve immediately or let it chill for about 10 minutes for the flavors to meld.