Salmon and Butternut Squash Cranberry Quinoa Salad

Prep Time   15 min
Cook Time   25 min
Total Time   40 min

Serves 4
Salmon – prepare as desired.

3 cups butternut squash, chopped
1 Tbsp. Olive Oil or canola oil
1 cup uncooked quinoa
1 ½ cups water
1/3 cup of dried cranberries
1/3 cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
Salt & Black pepper
Balsamic Vinaigrette
½ cup olive oil
¼ cup of balsamic Vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced

Preheat oven to 400F.
In a large bowl, toss the butternut squash with oil. Season with salt and pepper to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned. 
While squash is roasting rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to boil, reduce to a simmer and cook partially covered until liquid is absorbed, about 20 minutes.

To assemble salad, combine the cooked quinoa, roasted squash, cranberries and red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for a couple of hours and serve

Balsamic Vinaigrette
Whisk all ingredients in a small bowl until combined. Season with salt and pepper to taste.