Butternut Squash and Quinoa Salad.

Here's a delicious and healthy recipe perfect for the fall:

Ingredients:

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts, toasted
• 1/2 cup crumbled feta cheese (optional)
• 1 small red onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 3 cups fresh arugula or spinach

Instructions:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat. Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.

2. Cook the Quinoa: While the squash is roasting, combine the quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

3. Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.

4. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, feta cheese (if using), and red onion. Drizzle with the prepared dressing and toss gently to combine.

5. Serve: Just before serving, fold in the fresh arugula or spinach. Adjust seasoning with more salt and pepper, if needed. Serve warm or at room temperature.

This salad is not only vibrant and flavorful but also packed with nutrients. It hits all the notes of fall with its sweet and savory elements and is sure to be a hit at any meal!