Preheat over to 425 degrees and cover a baking sheet with aluminum foil
Cook quinoa according to directions on the box, then spread out on another tray to cool completely
Meanwhile, arrange squash on a baking sheet and roast until tender and golden, about 15 minutes. Let cool
In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In another small bowl, whisk together balsamic and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper and top with feta to serve.
Suffering from sticker shock on the cost of fresh fruits and vegetables? Instead of skipping these nutritional items altogether, buy produce when it...