Colorful, filling, and fresh! Our Roasted Butternut Squash & Quinoa Salad is the perfect way to start your new year. Pick up all the ingredients you need to enjoy this delicious salad at your local grocery store.
Rinse the quinoa in a mesh strainer then place in a medium saucepan.
Add 2 cups water to the saucepan and bring it to a boil then reduce the heat.
Cover the saucepan and simmer for 10-15 minutes, or until water is absorbed, stirring occasionally.
Remove the saucepan from the heat and set aside to cool.
Preheat the oven to 400°F.
Spray a baking sheet with Clearly by Best Choice cooking spray.
Place the butternut squash cubes and onion slices on baking sheet.
Top the squash cubes with the olive oil, salt, and pepper, then mix to evenly coat. Spread vegetables evenly on the baking sheet.
Roast the vegetables in the oven for 30 to 35 minutes, or until veggies are golden brown.
Remove the pan from the oven and let it cool for 10 minutes.
Add the chopped spinach to the warm quinoa in the saucepan. Stir with a fork to fluff the quinoa and slightly wilt the spinach in the warm grains.
Add half of the Italian Tuscan Dressing and gently toss.
Place the warm quinoa and spinach in a salad bowl.
Top with the roasted butternut squash and onions, then add cranberries, cashews and remaining Italian Tuscan Dressing.
Gently toss and serve warm.