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1
Preheat oven to 400u00b0F.
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2
Place the cubed butternut squash on a baking sheet or in a baking pan. Drizzle with 2 teaspoons olive oil and sprinkle with ground cinnamon. Toss to coat. Roast butternut squash for 30 minutes, stirring after 15 minutes, until it is very tender. While squash is roasting, cook red quinoa according to package directions. When cooked, transfer it to a large bowl to cool slightly.
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3
In a small bowl, combine the minced shallots, remaining 2 teaspoons olive oil, apple cider vinegar, maple syrup, lemon juice and cayenne pepper. Season with salt to taste and set your delicious dressing aside until ready to use.
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4
Now it's time to toast the walnuts. Heat a small pan over medium heat. (Do not put any oil in the pan!) When hot, add the walnuts and toast for about 2 minutes, shaking the pan regularly, until the nuts are lightly browned and fragrant (they will literally smell like toast). Remove from the pan and set aside.
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5
Add roasted butternut squash, toasted walnuts, pomegranate arils, parsley and crumbled feta cheese to the bowl with the cooked red quinoa. Pour the dressing over the salad and gently toss to coat. Serve warm, at room temperature or chilled and enjoy your sassy fall meal.
