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Roasted Butternut Squash and Quinoa Salad

Serves 8-12
INGREDIENTS

  • ¾ C. Dried Cranberries
  • ¾ C. Baby Spinach Leaves
  • 1 T. Honey
  • 2 T. Lemon Olive Oil
  • Large Pinch of Salt
  • 1 Butternut Squash, peeled and cut into a medium dice
  • 1 T. Italian Herbs Olive Oil
  • 1 medium sweet onion thinly sliced
  • ½ t. Coarse Salt
  • ½ T. Olive Oil
  • 4 C. Red Quinoa, cooked and kept warm
  • 1½ C. Wheat Berries, cooked kept warm

INSTRUCTIONS

  1. Place the spinach and dried cranberries in a large bowl. Cover and set aside.
  2. Place the honey and 2 T. Lemon Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
  3. Preheat the oven to 425 degrees. Line a baking pan with tin foil.
  4. Toss the diced butternut squash with 1 T. Italian Herbs Olive Oil and ½ t. Salt. Spread the squash out evenly on the tin foil lined baking sheet.
  5. Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
  6. While the squash is roasting, place the ½ T. Olive Oil in a small sauté pan and heat to medium/high. Add the sweet onion and sauté for 2 minutes. Reduce the heat to medium and continue to sauté for another 5-6 minutes, until the onion is lightly caramelized.
  7. Add the hot butternut squash, hot onions, warm quinoa and wheat berries to the bowl of spinach and cranberries. Toss together to slightly wilt the spinach. Add the dressing and toss until well coated.
  8. Serve warm.