Autumn Harvest Salad

Ingredients 

3 cups butternut squash, cubed

4+ servings field greens

2 cups cucumbers, diced

1 cup julienned carrots

2 cups sweet grape tomatoes

1/2 cup dried cranberries

1/2 cup almond slices

1/2 cup dried pumpkin seeds

1/2 cup sunflower seeds

1 cup feta cheese, diced

2 cups fresh blackberries 

1/2 cup red onion, sliced thin

1 cup cook quinoa 

1 cup favorite vinaigrette

olive oil

salt

pepper

Cooking Tools

Sheet pan

Large salad bowl

Directions

Preheat oven to 400 Degrees F.  Place diced butternut squash on sheet pan and drizzle with olive oil and coat squash, salt & pepper, bake for 25 minutes. Cook quinoa according to box directions. Cool both the squash and quinoa before adding to the salad.  Mix all the salad ingredients in a large salad bowl and toss with your favorite vinaigrette, serve immediately.

Serves 4