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Butternut Squash Salad

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INGREDIENTS
 
  • 0.5 cup Butternut Squash - cut into cubes
  • 0.06 teaspoon Salt
  • 0.13 teaspoon Freshly Ground Black Pepper
  • 2 tablespoon Extra Virgin Olive Oil - divided
  • 1 tablespoon Dried Cranberries - no sugar added
  • 1 tablespoon Lemon Juice - freshly squeezed
  • 1 tablespoon Maple Syrup
  • 0.13 teaspoon Ground Cinnamon
  • 1.5 cup Quinoa - cooked
  • 10 Pecan Halves - crushed
  • 10 Macadamia Nuts - unsalted
  • 1.5 tablespoon Fresh Cilantro - chopped, divided
INSTRUCTIONS
  • Preheat oven to 400┬░Fahrenheit.
  • Place diced butternut squash in a bowl with 1 tablespoon oil, salt and pepper. Toss to coat. Line a baking sheet with tin foil and spread out squash. Place baking sheet in preheated oven and bake for 25-30 minutes or until tender.
  • Put dried cranberries in a small bowl and cover with boiling water. Steep for 10 minutes, and then strain fruit and discard the water.
  • In a small bowl, make the dressing and combine 1 tablespoon olive oil, lemon juice, maple syrup and cinnamon.
  • In a medium-sized bowl, add in butternut squash, cranberries, cooked quinoa and nuts. Next, pour in dressing and stir to combine. Add in 1 tablespoon cilantro and stir again to combine.
  • Place your Butternut Squash Salad on a serving platter and garnish with remaining cilantro.

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