Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ cup dried cranberries
  • ½ cup pumpkin seeds
  • ½ cup crumbled feta cheese
  • ¼ cup red onion, finely diced
  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large rimmed baking sheet.
  2. Spread the squash in a single layer and roast for 25–30 minutes, flipping halfway through, until the edges are deep golden brown and the centers are tender.
  3. While the squash roasts, combine rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  5. In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  6. In a large mixing bowl, combine the roasted squash, cooked quinoa, chickpeas, dried cranberries, pumpkin seeds, crumbled feta cheese, and diced red onion.
  7. Drizzle the dressing over the salad and toss gently to combine.