Fall Harvest Quinoa Salad

Fall Harvest Quinoa Salad

For the maple dijon dressing:

4 tbsp. maple syrup

2 tbsp. dijon

2 cloves of garlic, minced

4 tbsp. apple cider vinegar

1/2 cup olive oil

salt and pepper to taste

For the salad:

1 cup quinoa, cooked

1 butternut squash, peeled and cubed

1 red onion, sliced

1 1/2 cups arugula

1/3 cup pumpkin seeds

1/2 cup feta

Preheat your oven to 450 degrees. Place the squash and red onions on a baking tray and coat with olive oil, salt, and pepper. Roast for 30-40 minutes, until the squash is fork tender.

While the vegetables are roasting, make the dressing. Put all the ingredients in a small bowl, and whisk well.

In a large bowl put the quinoa, roasted veggies, arugula, and pumpkin seeds. Add the dressing and mix well. Once everything is evenly coated and the salad is slightly cooled, add the feta. Enjoy!

*I used Follow Your Heart Dairy Free Feta.*