Serves 1

  • 8 oz butternut squash, cubed
  • 1 tsp olive oil
  • sea salt, to taste
  • black pepper, to taste
  • 1/3 cup quinoa, dry
  • 2/3 cup water or vegetable broth
  • 1/4 tomato, diced
  • 1/4 red onion, diced
  • handful of fresh basil, chopped
  • 1-2 tbsp pine nuts, toasted
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp maple syrup
  • S+P, to taste

1. Preheat your oven to 350 degrees. Cube about 8 oz of butternut squash. Toss and coat with a tsp of olive oil, S+P, and bake for about 20-25 minutes.

2. While the squash is baking, start preparing the quinoa according the instructions on the box in either water or vegetable broth for some added flavor. Once cooked, transfer to a mixing bowl.

3. Once squash is finished baking, toss it in the mixing bowl with the quinoa. Add in your chopped veggies and mix well to combine.

4. Toast your pine nuts. You can either toast them in a dry skillet on low for about about 5 minutes, or you can pop them in the microwave for about 2 minutes. Once toasted, add 1/2 of them to the salad.

5. Make your dressing- combine 1 tbsp of olive oil with equal parts of balsamic vinegar and maple syrup. Add sea salt and pepper to taste.

6. Pour the dressing on the salad and combine thoroughly. Serve and enjoy!