Butternut Squash Quinoa Salad with Maple Vinaigrette

This delightful Butternut Squash Quinoa Salad with Maple Vinaigrette is a refreshing and satisfying dish that combines the nutty flavor of quinoa with the natural sweetness of roasted butternut squash. The addition of a maple vinaigrette dressing gives it a unique, tangy twist, making it perfect for a light lunch or a dinner side.

###Ingredients:

#### Salad

- 1 cup quinoa, rinsed- 2 cups vegetable broth or water- 1 medium butternut squash, peeled, seeded, and cubed- 2 tablespoons olive oil- Salt and pepper to taste- 1/2 cup dried cranberries- 1/2 cup chopped pecans- 1/4 cup crumbled feta cheese- 1/4 cup chopped green onions

#### Dressing

- 1/4 cup olive oil- 2 tablespoons apple cider vinegar- 2 tablespoons pure maple syrup- 1 tablespoon Dijon mustard- Salt and pepper to taste

###Instructions:

#### Preparation

1. **Preheat** your oven to 400°F (200°C). **Line** a baking sheet with parchment paper or lightly grease it.

2. **In a medium saucepan, combine** the rinsed quinoa and vegetable broth or water. **Bring to a boil**, then reduce the heat to low, **cover, and simmer** for about 15 minutes or until the quinoa is tender and the liquid is absorbed. **Fluff with a fork** and set aside to cool.

3. **Meanwhile**, place the butternut squash cubes on the prepared baking sheet. **Drizzle with olive oil, season with salt and pepper,** and toss to coat. **Roast in the oven** for 20-25 minutes, or until the squash is tender and lightly browned. **Remove from the oven** and let cool slightly.

#### Assembling the Salad

4. **In a large mixing bowl**, combine the cooked quinoa, roasted butternut squash, dried cranberries, chopped pecans, crumbled feta cheese, and green onions.

#### Preparing the Dressing

5. **In a small bowl or jar**, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

6. **Pour the dressing over the salad** and toss gently to combine.

#### Serving

7. **Serve immediately** or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad can be enjoyed warm, at room temperature, or cold.

This Butternut Squash Quinoa Salad with Maple Vinaigrette is a nutritious, vibrant, and flavorful dish that will surely become a favorite in your recipe collection. Enjoy!