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Butternut Squash and Quinoa Salad



For the Salad:

  • 1 cup uncooked quinoa
  • 3 cups roasted butternut squash
  • 2 cups roasted brussels sprouts
  • 1/3 cup dried cranberries
  • 1/3 cup feta, crumbled
  • 1/4 cup pepitas

For the Dressing:

  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1 teaspoon honey mustard
  • 1/2 clove garlic, minced
  • salt and pepper


  1. Add rinsed quinoa to a small pot with 2 cups of water, bring to a boil.
  2. Reduce to a simmer, cover pot, and cook until water is absorbed, about 15 minutes.
  3. Roast butternut squash and brussels sprouts.
  4. Combine all dressing ingredients in a bowl and whisk until combined.
  5. Allow the quinoa and roasted vegetables to cool.
  6. Combine all ingredients in a large bowl, add dressing, and toss to combine.