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Hearty Butternut Squash Quinoa Salad

This nutrient-packed side can double as a vegetarian meal and would even hold its own as a healthy option on your Thanksgiving table!
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Ingredients
  

  • 2 cups dry quinoa
  • 16 oz. container pre-cut butternut squash
  • 16 oz. Brussels sprouts washed, trimmed and quartered
  • 15.5 oz. can cannellini beans drained and rinsed
  • ½ cup dry cranberries
  • ¼ cup chopped flat-leaf parsley

Dressing:

  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 clove finely chopped garlic
  • 1 Tbsp. spicy mustard
  • 1 tsp. salt
  • ½ tsp pepper

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper and coat with cooking spray. Toss squash and sprouts in ½ cup olive oil, spread evenly on pan and sprinkle with salt and pepper. Roast for 30 minutes, turning half-way through.
  • Prepare quinoa according to package directions. Prepare dressing by combining all ingredients.
  • When quinoa and vegetables are cooked, toss them together with the dressing. Gently fold in beans, cranberries and parsley.

Notes

Serve warm or make a great cold salad for weekday lunches.