-
1
1. Preheat the oven to 400 F.
-
2
2. Cook the quinoa according to box instructions.
-
3
3. Peel butternut squash, remove the seeds and cut the flesh into bite size pieces.
-
4
4. Place butternut squash cubes onto a rimmed sheet pan and drizzle with olive oil and season with salt and pepper. Make sure all the pieces are coated then put pan into the 400 F oven.
-
5
5. Bake for about 1/2 hour total, flipping halfway through.
-
6
6. Cut onion into thin slices, cutting lengthwise.
-
7
7. When the squash is ten minutes from being finished, throw the onion slices onto the sheet pan and toss with squash.
-
8
8. Place kale on another rimmed sheet pan, drizzle with olive oil and season with salt and pepper, toss to coat.
-
9
9. Place kale into the 400 F oven and bake for about ten minutes, flipping once.
-
10
10. Toast walnuts for a few minutes until you smell them, either on a sheet pan or on the stove over medium heat. Once toasted, remove from heat and chop into small pieces.
-
11
11. In a large bowl, mix together: quinoa, butternut squash, kale, onions, walnuts and cranberries.
-
12
12. Add the balsamic vinegar (use more or less depending on your love of it).
-
13
13. Season with salt and pepper to taste.
-
14
14. Enjoy warm or cold!
