Butternut Squash, Arugula and Quinoa Salad with Maple Vinaigrette

Preheat oven to 400 F. Line a baking sheet with parchment paper.

Toss diced butternut squash with olive oil and spread it out on the baking sheet in a single layer. Roast for 20 minutes, turning the squash over once after 10 minutes. Remove from the oven and cool slightly.

While the squash roasts, add quinoa and 2 cups of water to a small saucepan. Bring the water to a boil, then turn the heat down to low, cover with a lid, and simmer for 15 minutes. Then remove the lid, fluff the quinoa with a fork, remove the pan from the heat and let it cool slightly.

Whisk together the vinaigrette dressing ingredients while the squash and quinoa cook. You can also “plump” up the cranberries by mixing them with a bit of water and microwaving for about 15 seconds.

When the squash and quinoa have cooled a bit, mix them together. Add the cranberries and pecans. Pour on the vinaigrette and stir well. Add the arugula just before serving.