Butternut Squash Quinoa Salad With Cranberries Recipe

Ingredients For Butternut Squash Quinoa Salad With Cranberries Recipe

• 0.5 Small Red Onion Diced
• 2 pound 1 Small Butternut Squash Peeled, Seeded, And Cut Into 3/4 Inch Chunks
• 2 teaspoon Extra virgin olive oil
• 0.5 tablespoon Maple syrup
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 1.5 cup Reduced Sodium Chicken Stock Or Vegetable Stock Or Water
• 0.75 cup Uncooked Quinoa
• 0.5 cup Reduced Sugar Dried Cranberries
• 0.5 cup Toasted Pepitas Pumpkin Seeds, Or Roughly Chopped Toasted Walnuts Or Pecans
• 2 tablespoon Chopped Fresh Thyme Or 1/4 Cup Chopped Fresh Parsley
• 3 tablespoon Extra virgin olive oil
• 1.5 tablespoon Apple Cider Vinegar Or White Wine Vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Black pepper