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1
Preheat oven to 400u00b0F.
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2
Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
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3
Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
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4
Make vinaigrette (recipe below), set aside.
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5
In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
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6
Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
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7
DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
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8
Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
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9
Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
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10
Season to taste with salt and pepper.
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11
DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
