A hearty salad made with roasted butternut squash, quinoa, brussel sprouts. Healthy, satisfying and perfect as a side dish for lunch or any holiday gathering.
Roast the squash: Preheat oven to 400 degrees and place rack in the center. Place squash in the baking sheet. Drizzle with olive oil, salt and pepper. Bake the squash in the oven for 15 to 20 minutes, turning once, until squash are soft and tendered.
Boil the Brussel sprouts: when the squash is baking, boil the Brussel sprouts. Drained, drizzle with a teaspoon of balsamic vinegar and set aside.
Cook the quinoa: bring 1 cup chicken broth (or water) and quinoa to a boil. Once boil, turn the heat down to low and simmer until quinoa is well absobed with water. Remove from heat and fluff quinoa with a fork.
Prepare the dressing: In a small bowl, combine all dressing ingredients, whisk to combine. Set aside.
All together: Place butternut squash, quinoa, Brussel sprouts in a large serving plate. Add in cranberries and drizzle the dressing all over the salad. Top off with pistachios and a squeeze of lime juice( if desired). Serve warm or at room temperature. Enjoy!