A Bready or Not Original! This salad takes some initial work to assemble, but it creates a big bowl of autumnal deliciousness! Serve as a main dish or side dish for a crowd, or use it as a solo meal over several days. This is gluten-free, healthy, and full of happiness.
Course: Main Course, Side Dish
Keyword: cheese, gluten free, vegetable
Author: Beth Cato
2 1/2 - 3 1/2poundsbutternut squash
olive oil or avocado oil
sprinklepumpkin pie spice
Preheat the oven at 425-F.
Line a rimmed cookie sheet with aluminum foil. Spread out the chopped squash and drizzle with oil. Sprinkle spices of choice and some salt. Roast squash for 20 minutes.
While the squash is roasting, measure out the cranberries and place in a small bowl. Cover the cranberries with water and let them soak. Measure out the pecans.
When the 20 minutes is up, toss the squash in the pan. Drain the water from the cranberries, discarding water. Add the plumped cranberries and pecans to the squash, and season more, if desired. Cook another 10 minutes or so, until butternut squash is fork tender with roasted coloration.
Transfer the pan's contents to a large bowl. Gently stir in the quinoa. Serve hot or stash in fridge for later, and heat with microwave. Add sprinkle of feta just before serving.