Butternut Squash and Cranberry Quinoa Salad

This Butternut Squash and Cranberry Quinoa Salad is a blend of some of my favorite hearty ingredients. It's sweet, savory, and drizzled with a bright and zesty lemon dijon dressing.

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Hearty enough for a main dish - Quinoa is a complete protein, helping to keep us full and satisfied until the next meal.

INGREDIENTS

Follow our easy instructions for success!

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Cook the butternut squash. Use my Air Fryer Butternut Squash recipe or oven roast the butternut squash at 400 degrees F for 15 to 20 minutes, or until fork tender.

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Cook the quinoa. While the squash is cooking, cook the quinoa according to the package directions in 2 cups of water, usually 15 minutes.

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Prepare the lemon dijon vinaigrette. Add the dijon mustard and lemon juice to a small bowl and whisk to combine.

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