ROASTED BUTTERNUT SQUASH QUINOA SALAD

Quinoa is such a great base for seasonal flavors—for simply mixing in whatever vegetables or ingredients are fresh or on hand. This squash version is ideal for a fall picnic because it not only highlights autumnal flavor, but is also easily stored in a cooler.

3 cups butternut squash, cut into ½-inch cubes

1 tablespoon olive oil

Salt and freshly ground black pepper

1 cup uncooked quinoa

⅓ cup dried cranberries

⅓ cup red onion, finely chopped

3 tablespoons toasted pumpkin seeds

BALSAMIC VINAIGRETTE

½ cup olive oil

¼ cup balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt and freshly ground black pepper

Makes 6 to 8 servings

1. Preheat the oven to 400 degrees.

2. In a large bowl toss the butternut squash with the olive oil. Season with salt and pepper to taste. Arrange the squash on a rimmed baking sheet in a single layer. Roast for 20 to 25 minutes until the squash is tender and lightly browned.

3. While the squash is roasting, rinse the quinoa under cold water until the water runs clear, and then cook it per the package directions. Allow it to cool.

4. Remove the squash from the oven, and allow it to cool slightly.

5. Make the balsamic vinaigrette by whisking the olive oil, balsamic vinegar, honey, Dijon, and garlic in a small bowl until combined. Season with salt and pepper to taste.

6. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, and toasted pumpkin seeds in a large bowl. Add the vinaigrette, and mix until combined. Season with salt and pepper to taste. Chill the salad in the refrigerator until you are ready to serve it.

MAKE IT AHEAD: Make this salad up to a day in advance, and store it in the refrigerator in an airtight container.