Quinoa and Butternut Squash Salad with Dried Cranberries

This hearty and colorful salad is a perfect way to celebrate the arrival of fall. Quinoa provides a nutty base, while roasted butternut squash adds sweetness and a touch of smokiness. Dried cranberries offer a tart contrast, and pumpkin seeds add a bit of crunch. The dressing is a simple yet flavorful combination of lemon juice, honey, olive oil, salt, and pepper.

The inspiration for this salad came to me on a crisp autumn day, as I was wandering through a farmers' market. The vibrant colors of the fall produce were calling my name, and I couldn't resist buying a few of each. When I got home, I started experimenting with different combinations of flavors, and this salad was born.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Quinoa
• Butternut squash
• Olive oil
• Dried cranberries
• Red onion
• Pumpkin seeds
• Lemon juice
• Honey

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash.
3. Toss the squash with olive oil, salt, and pepper.
4. Roast in the preheated oven for 20-25 minutes, or until tender.
5. Cook the quinoa according to package directions.
6. While the quinoa is cooking, finely chop the red onion.
7. In a large bowl, combine the cooked quinoa, roasted butternut squash, red onion, dried cranberries, and pumpkin seeds.
8. Whisk together the lemon juice, honey, olive oil, salt, and pepper in a small bowl.
9. Pour the dressing over the salad and toss to coat.
10. Serve immediately or chill for later.

Why It Works

• The combination of quinoa, butternut squash, dried cranberries, and pumpkin seeds provides a variety of textures and flavors.
• The lemon juice and honey in the dressing brighten up the salad and balance out the sweetness of the squash and cranberries.
• Roasting the butternut squash brings out its natural sweetness and smokiness.
• The salad is easy to make and can be served warm or cold, making it a perfect meal for any occasion.