Fall Harvest Butternut Squash Chicken Salad with Maple Dressing

Heat oven to 400ºF.

Line a baking sheet with parchment paper. Add butternut squash and spray with cooking spray. Sprinkle with salt and pepper, if desired. Flip squash, spray other side with cooking spray. Bake in oven for 10 minutes, flip and bake for another 10 minutes or until squash is fork tender; set aside. Note: The smaller the pieces of squash are, the quicker they cooks.

While squash is cooking, heat a frying pan with olive oil. Lightly season chicken with salt and pepper. Add chicken to skillet and cook over medium heat for 5 minutes on each side or until chicken is no longer pink. Set chicken aside to cool. Once cool enough to handle, slice chicken into thin slices.

Meanwhile, in a microwave safe dish, add the water and quinoa, cover and cook for 2 minutes, then remove from heat and stir. Heat again for an additional 4 minutes. Stir and let stand for 1 minute.

Divide the mixed greens onto plates, followed by the chicken, apple, butternut squash, quinoa, and dried cranberries.

To make dressing, in a bowl add all of the dressing ingredients and whisk together. Pour over top of salad.