Butternut Squash Quinoa Salad

Ingredients

The salad

• ½ small red onion, diced
• 1 small (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch chunks
• 2 teaspoons extra-virgin olive oil
• ½ tablespoon maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 ½ cups reduced-sodium chicken stock or vegetable stock or water
• ¾ cup uncooked quinoa
• ½ cup reduced-sugar dried cranberries
• ½ cup toasted pepitas (pumpkin seeds) or roughly chopped toasted walnuts or pecans
• 2 tablespoons chopped fresh thyme or ¼ cup chopped fresh parsley

The dressing

• 3 tablespoons extra-virgin olive oil
• 1 ½ tablespoons apple cider vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

Nutrition Facts (estimated)