Butternut Squash and Cranberry Quinoa Salad | On The Table

Ingredients

• 3 cups butternut squash, peeled and cubed into bite-sized cubes
• 1 tablespoon olive oil
• 1 cup uncooked quinoa
• 1 cup 100% apple juice
• 1 cup water
• 1 small onion, finely chopped
• ¼ cup toasted pepitas (pumpkin seeds)
• ¼ cup chopped pecans
• ¼ cup cranberries
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons pure maple syrup
• 1 small shallot, minced
• 1 garlic clove, minced
• Salt and pepper to taste