In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.
While the butternut squash is roasting, rinse quinoa and place in a medium pan with water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed, about 16-18 minutes.
To assemble the salad, combine the roasted butternut squash, cooked quinoa, red onion, kale, cranberries,chopped pecans in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.
Whisk all the ingredients in a small bowl until combined.
Harvest Butternut Squash Quinoa Salad
Amount Per Serving
Calories 229Calories from Fat 108
% Daily Value*
Saturated Fat 1g5%
Vitamin A 10270IU205%
Vitamin C 33.8mg41%
* Percent Daily Values are based on a 2000 calorie diet.