Winter Quinoa Salad

1. Preheat the oven to 400 F.

2. Cook the quinoa according to box instructions.

3. Peel butternut squash, remove the seeds and cut the flesh into bite size pieces.

4. Place butternut squash cubes onto a rimmed sheet pan and drizzle with olive oil and season with salt and pepper. Make sure all the pieces are coated then put pan into the 400 F oven.

5. Bake for about 1/2 hour total, flipping halfway through.

6. Cut onion into thin slices, cutting lengthwise.

7. When the squash is ten minutes from being finished, throw the onion slices onto the sheet pan and toss with squash.

8. Place kale on another rimmed sheet pan, drizzle with olive oil and season with salt and pepper, toss to coat.

9. Place kale into the 400 F oven and bake for about ten minutes, flipping once.

10. Toast walnuts for a few minutes until you smell them, either on a sheet pan or on the stove over medium heat. Once toasted, remove from heat and chop into small pieces.

11. In a large bowl, mix together: quinoa, butternut squash, kale, onions, walnuts and cranberries.

12. Add the balsamic vinegar (use more or less depending on your love of it).

13. Season with salt and pepper to taste.

14. Enjoy warm or cold!