Ingredients

Roasted Vegetables

• 1 small butternut squash, peeled and cut into 1 in. cubes
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• Salt and pepper to taste

Salad

• 2 SweeTango® apples, chopped
• 1 cup uncooked quinoa
• ⅓ cup crumbled feta cheese (sub vegan feta)
• ⅓ cup diced shallot
• 1 cup candied pecans, roughly chopped
• ¼ cup fresh chives, chopped
• 2 Tbsp fresh Italian flat leaf parsley, chopped
• Optional: fresh pomegranate seeds, Medjool dates, or dried cranberries

• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 1 garlic clove, minced
• 1 tsp salt

Directions

1. Preheat oven to 415º F. Line a baking sheets with parchment or foil.
2. Toss butternut squash in olive oil, maple syrup, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, until fork tender and lightly browned.
3. Cook quinoa according to package directions. 
4. While quinoa cooks, add dressing ingredients to a mason jar. Close tightly and shake to combine.
5. Once squash is roasted and quinoa is cooked, combine salad ingredients in a large mixing bowl.
6. Add dressing and toss. Garnish with pomegranate seeds, Medjool dates, or dried cranberries.