Prep: 1. Preheat oven to 350. 2. Cook quinoa and water until boiling then reduce heat to low and cover. Simmer for 12-15 minutes, until quinoa is tender and water is all gone. Remove from heat, keep covered and let sit for 5 minutes. 3. Meanwhile, dice butternut squash, 1 green apple, and red onion. 4. Peel and quarter other apple. 5. Chop parsley. 6. Mince garlic. Make: 1. Place squash and apple quarters in a 13x9 inch pan. Toss with 1 tablespoon olive oil, salt and pepper to taste. 2. Roast 10-15 minutes until squash is tender. Reserve apple for dressing. 3. In a bowl mix together squash, cranberries, diced green apple, diced red onion, pumpkin seeds, fresh parsley, and cooled quinoa. Salt and pepper to taste. 4. In a blender, mix vinegar, 3 tablespoons of olive oil, maple syrup, 1 teaspoon salt, garlic, a pinch of black pepper and roasted apple quarters. Blend until smooth. Pour over salad and toss. Serve warm or chill and serve.
This salad pairs all of our fall favorites into a protein rich and tasty meal. For a dramatic presentation layer each ingredient in a shallow bowl.