DIRECTIONS:
Preheat oven to 400 degrees. Grease a sheet pan with Clearly Organic cooking spray, set aside. In a bowl stir together the butternut squash cubes with olive oil and salt and pepper. Arrange squash on the baking sheet in a single layer. Roast for 25 minutes or until cubes are tender and slightly browned. While the squash is roasting cook the quinoa according to package directions. 1 cup uncooked quinoa will make about 2 cups cooked quinoa. Then make the honey balsamic dressing. Use a small mason jar with a lid. Add all the dressing ingredients to the jar then secure the lid. Shake vigorously.
In a salad bowl combine the warm cooked quinoa, roasted squash, cranberries, red onion, pumpkin seeds, and sunflower seeds. Pour about half the dressing over the top of the salad then gently toss to combine. Refrigerate the salad for at least an hour to let flavors combine. Before serving pour the remaining dressing over the top and gently toss to combine.
