Roasted Vegetable and Quinoa Salad

The perfect hearty side for fall meals.

Ingredients:

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 butternut squash, peeled and cubed

• 2 cups Brussels sprouts, halved

• 1 red onion, chopped

• 2 tbsp olive oil

• Salt and pepper to taste

• 1/4 cup feta cheese

• 1/4 cup dried cranberries

• 1/4 cup chopped walnuts

• Balsamic vinaigrette

1. Preheat oven to 400°F. Toss butternut squash, brussel sprouts, and red onion with olive oil, salt, and pepper.

2. Spread veggies on a baking sheet and roast for 25-30 minutes, until tender and caramelized.

3. While the vegetables are roasting, rinse quinoa under cold water. Combine with water or broth in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let cool.

4. Mix roasted vegetables, cooked quinoa, feta, cranberries, and walnuts in a large bowl. Drizzle with balsamic vinaigrette before serving. Enjoy hot, or chilled.