Fall Squash, Sprout and Quinoa Salad

What you will need:

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, stems trimmed and any yellow outer leaves removed
7 TBS Patricia & Paul Eureka Lemon Olive Oil
1/2 tsp black pepper
1 1/2 tsp kosher salt

1 cup quinoa, rinsed
2 cups water

1/2 cup dried unsweetened cranberries
2 TBS Patricia & Paul Cranberry Pear Balsamic

Preheat the oven to 400 degrees. Line the bottom and sides of two sheet pans with heavy duty aluminum foil.  Toss cubed butternut squash with 1 TBS of Eureka Lemon Olive Oil, ½ tsp kosher salt and ¼ tsp black pepper.  Spread on one of the prepared pans and roast for 25 minutes until browned and tender, stirring several times.  Cut the Brussels sprouts into quarters and toss with 1 TBS of Eureka Lemon Olive Oil, ½ tsp kosher salt and ¼ tsp black pepper.  Turn onto the remaining prepared sheet pan and roast for 30 – 35 minutes until the exterior is crisp and the interior is tender when pricked with a knife. While the vegetables are roasting, heat 1 TBS of Eureka Lemon Olive Oil in a saucepan. Add rinsed quinoa and allow to toast for about 2 minutes. Add water and ½ tsp salt and bring to a rolling boil. Lower the heat and cook for 15 minutes then remove from the heat, cover and allow to sit for 5 minutes more. In a large bowl combine cooked quinoa with roasted vegetables; add cranberries and mix to combine.  Whisk together Cranberry Pear Balsamic and remaining 4 TBS of Eureka Lemon Olive Oil, pour over quinoa-vegetable mixture and toss gently. Serve slightly warm or at room temperature.