Roasted Butternut Squash and Quinoa Salad

This Butternut Squash and Quinoa Salad recipe combines all the delicious flavors of seasonal ingredients!

Ingredients:

1 small butternut squash cut into 1/2 inch cubes (about 3 cups)

4 tablespoons olive oil

1 cup quinoa

2 cups chicken stock, or vegetable stock

1/2 cup dried cranberries

1/3 cup chopped parsley

1/3 cup thinly sliced scallions

1/2 cup roasted pumpkin seeds

1/2 cup feta cheese

1/2 cup pomegranate seeds

salt and pepper

Directions

1. Preheat oven to 375° and line a baking sheet with parchment paper
2. In a medium size bowl, toss butternut squash with two tablespoons of olive oil and a generous pinch of salt and pepper.  Place on the baking sheet and roast for 25-30 minutes, stirring occasionally.
3. Heat the remaining olive oil in a saucepan over medium heat.  Add the quinoa to the pan and toast for 3-4 minutes, stirring often.  Stir in the 2 cups of chicken or vegetable stock and a generous pinch of salt.  Bring the mixture to a boil.  Turn down the heat to low and cover the pan, then cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid.  Take the pan off the heat and allow the quinoa to rest for 5 minutes covered.  Fluff with a fork.
4. Transfer the quinoa to a large serving bowl.  Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds.  Season with salt and pepper to taste. Enjoy!

Source: www.foodfanatic.com