Butternut Squash & Quinoa Salad

1. 1

   Preheat oven to 350 F. Spread pecans out on a sheet pan. Toast for 10 minutes. Remove from oven and set aside.

2. 2

   Turn oven up to 425 F. Place squash in a large bowl. Drizzle with olive oil. Sprinkle rosemary, garlic powder and salt over the top. Toss to coat. Spread squash on a rimmed baking sheet and bake for about 25 minutes.

3. 3

   In a saucepan, mix quinoa and chicken stock. Bring to a boil then cover the pan, reduce heat and simmer for 15 minutes.

4. 4

   When squash is finished, combine squash, cranberries and pecans in a large bowl. When quinoa is finished, gently stir it into the bowl with the squash mixture and combine.

5. 5

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.