Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 cups Brussels sprouts, halved
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup uncooked white quinoa, rinsed
  • 2 cups water
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ⅓ cup toasted pecans, roughly chopped
  • 2 cups baby spinach
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts on a baking sheet with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 18–22 minutes, tossing halfway through, until edges are mahogany-colored and charred.
  2. Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Whisk together 3 tablespoons olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic until the dressing is thick and glossy.
  4. In a large bowl, combine the warm quinoa, roasted vegetables, spinach, cranberries, and pecans. Pour the dressing over the top and toss gently. Fold in the feta cheese last to keep the crumbles intact.