Ingredients

The following ingredients have 4 Servings
  • 2 cups cubed butternut squash
  • 1 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • pinch of cayenne ((to taste..a little goes a long way))
  • 1/2 cup dry quinoa ((I used tri-color quinoa because it's prettier))
  • 1 cup vegetable broth ((or water))
  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp thyme
  • 1/4 cup apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 1/2 tbsp dijon mustard
  • 1/2 tsp salt
  • dash of pepper
  • 3 tbsp extra virgin olive oil
  • 16 oz baby fresh baby spinach
  • 1 apple ((chopped))
  • 1/4 cup pistachios

Instruction

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, toss the cubed butternut squash, olive oil, cinnamon, salt and cayenne until well coated. Bake for 25-35 minutes.
  • Meanwhile, rinse and drain the quinoa. Place it in a pot on the stove over medium-high heat with the vegetable broth, salt, parsley, oregano, and thyme. Once boiling, reduce the heat to low, cover with a lid, and continue cooking for about 15 minutes until the quinoa is tender. Because this is a small amount of quinoa, keep a close eye on it to ensure the liquid doesn't evaporate too quickly. Add a couple more tablespoons of broth or water if the mixture dries out and starts sticking to the pan. Do not overcook. Once the quinoa is tender, remove from heat and set aside.
  • Whisk all the ingredients for the dressing together in a small bowl. It will be quite tangy. If you like it more mellow, add another tablespoon or two of oil or water.
  • To assemble the salad, mix the spinach, chopped apple, roasted butternut squash, quinoa, and pistachios. Drizzle a couple tablespoons of dressing and taste. Add more dressing if desired.