Delicious & healthy Butternut Squash Quinoa Salad that is surprisingly quick & easy to put together. Simple & beautiful. A perfect side dish for the holidays.
Butternut Squash | Olive Oil Salt | Pepper | Rosemary Quinoa | Red Onion | Kale Dried Cranberries | Honey Chopped Pecans | Garlic Balsamic Vinegar Dijon Mustard
Preheat your oven to 400°. Toss the squash with olive oil, salt, pepper, and rosemary. Add the seasoned squash to a baking sheet. Roast in the oven for 20 minutes. Rinse and bring quinoa to a boil, then simmer it for 16-18 minutes.
Combine the quinoa, squash, red onion, kale, cranberries, and pecans in a bowl. Whisk balsamic vinaigrette ingredients together, then mix into the salad and season with salt and pepper. Feel free to serve either warm or cold.