with cranberries and cheese
Tender squash, fluffy quinoa, crunchy pecans and cranberries, all drizzled with the love from a honey apple cider vinaigrette! Aren’t these amazing flavors?
Roast until the squash is fork tender and vegetables are starting to brown, about 30-35 minutes, stirring halfway through.
Simmer for 15 minutes, then take the pot off the heat. Let sit, with the lid on, for 10 minutes. Remove the lid and fluff with a fork.
Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, heated over medium high heat.
Make the dressing: In a mason jar, combine all dressing ingredients and shake vigorously.
In a large bowl combine the cooked butternut squash and onions, warm quinoa, walnuts and cranberries. Top with dressing and stir to combine.
The salad will soak up some of it since the ingredient are warm. Take a taste and check for seasoning, adding more salt and pepper if needed.