Maple Butternut Squash Quinoa Salad
1 Butternut Squash, cubed
2 Roasted Red Onions, cut into wedges
2 tablespoons Chili Powder
Salt and Pepper to taste
1 bunch chopped Parsley (go curly)
3 cups cooked Quinoa
1 tablespoon Maple Syrup
½ teaspoon Onion Powder
1/3 cup Olive Oil
1/3 cup White Wine Vinegar
A pinch of Salt
Set your oven to 350 degrees.
Place cubed Butternut Squash and Red Onions on a sheet pan.
Drizzle with oil until lightly coated. Add Chili Powder, Salt and Pepper. Roast for 45 minutes, or until the Vegetables are easily pierced with a sharp knife.
Place in a serving bowl, over the cooked Quinoa and chopped Parsley.
In a separate bowl, add the ingredients for the Salad Dressing. Mix to combine and pour over the salad. Mix until everything is coated. Chill for minimum 15 minutes before serving, so the dressing has time to steep in your salad. The salad can be served at room temperature.