Roasted Butternut Squash Quinoa Salad with Maple Vinaigrette

If youve been looking for a great side dish for your Thanksgiving dinner, then look no further! This Roasted Butternut Squash & Quinoa Salad with Maple Vinaigrette is packed with the delicious and nutritious flavors of fall. Earthy quinoa, kale, cranberries, pumpkin seeds, fennel, and of course- butternut squash, are all tossed together with a tangy maple vinaigrette dressing. Each bite is perfectly crunchy and full of wholesome, fresh, and seasonal ingredients.

Roasted Butternut Squash & Quinoa Salad with Maple Vinaigrette
 
Ingredients
  • 16 oz organic quinoa, prepared according to package directions
  • cup dried organic cranberries
  • cup pumpkin seeds
  • 1 cup fresh fennel, sliced into thin strips
  • 1-2 cups organic kale, sliced into small pieces
For the Roasted Butternut Squash
  • 1 butternut squash, chopped into bite-sized cubes
  • 2 tsp extra virgin olive oil
  • ¼ tsp each- nutmeg, salt, pepper
  • 2 tsp organic Grade B maple syrup
For the Maple Vinaigrette
  • 4 TBS extra virgin olive oil
  • 2 tsp organic Grade B maple syrup (or more if you prefer a sweeter flavor)
  • tsp nutmeg
  • 2 TBS organic unfiltered apple cider vinegar
  • Pinch of salt and pepper

Method
  1. Preheat your oven to 400*.
  2. Toss the butternut squash with the olive oil and maple syrup. Spread evenly into a single layer on a parchment lined baking sheet. Sprinkle with nutmeg, salt, and pepper.
  3. Roast in the oven for about 20-25 minutes, or until the squash is fork tender. Let the squash cool slightly before adding it to the salad.
  4. Next, in a large bowl, gently toss together the quinoa, cranberries, pumpkin seeds, fennel, kale, and butternut squash.
  5. Serve either warm or chilled, drizzled with the maple vinaigrette.
To make the Maple Vinaigrette
  1. Whisk together the olive oil, maple syrup, salt, pepper, nutmeg, and apple cider vinegar.