Harvest Squash and Apple Quinoa Salad

Preheat oven to 350ºF.

In a baking sheet lined with foil, toss squash with oil, salt and pepper. Arrange on a single layer on one side of the baking sheet. Toss squash seeds with oil, salt and pepper and arrange on a single layer on the other side of the baking sheet. Bake 15–20 minutes or until squash is tender and seeds are toasted, stirring once halfway through cooking to ensure even cooking. Set aside.

In a medium pot, boil water over medium heat. Add rinsed quinoa and return to a boil. Reduce heat to medium low, cover and simmer for 15–20 minutes or until translucent. Transfer to a glass or a stainless mixing bowl. Set aside.

For the vinaigrette, in a liquid measuring cup, mix apple cider vinegar and extra virgin olive oil and season with salt and pepper. Whisk to combine. Set aside.

Add cubed apples, dried cranberries, roasted squash and seeds to the quinoa. Pour vinaigrette and toss to coat everything with vinaigrette. Transfer to a serving bowl or dish. Serve warm or at room temperature.