Ingredients:

  • 2 lb butternut squash, peeled and cubed into 1/2-inch pieces
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • 2 cups baby arugula
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and dried chickpeas on a baking sheet with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
  2. Roast for 25–30 minutes, tossing halfway through, until squash has caramelized edges and chickpeas are slightly crisp.
  3. Combine rinsed quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  5. In a jar or small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  6. In a large mixing bowl, combine the warm roasted squash and quinoa. Fold in baby arugula, dried cranberries, green onions, and toasted walnuts.
  7. Drizzle the vinaigrette over the salad and toss gently to coat. Garnish with crumbled feta cheese before serving.