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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 Method Notes

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

Method
 

  1. 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.
  2. Prepare quinoa according to package directions. Prepare dressing by combining all ingredients.
  3. 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.