Try roasting butternut squash to make it sweet, kids love it! Michigan apples add a crunchy crisp note to this salad, which also has protein rich quinoa in it.
1 large butternut squash, peeled and cubed
2 TBLS olive oil
salt and pepper
3 Michigan apples, peeled and cubed
1 1/2 cups quinoa, rinsed
1/2 cup dried cranberries
1/4 cup fresh parsley, chopped
extra virgin olive oil
splash of maple syrup
Preheat oven to 400. Toss the squash cubes with olive oil, salt and pepper. Roast the squash for about 20-25 minutes or until just turning soft. Add the apples. Roast in the oven until carmelized and starting to brown. Meanwhile, place the rinsed quinoa in a saucepan and cover with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 15 minutes with a lid on.
Mix the quinoa, vegetables, parsley, cranberries together. Drizzle with olive oil, balsamic vinegar and maple syrup. Season with salt and pepper.