Butternut Squash Salad with Paprika Vinaigrette

Serves 6-8

1 medium butternut squash, peeled and cut into 1-inch cubes (about 3 cups)

3 Tablespoons extra virgin olive oil

1 teaspoon salt

1 tsp cumin powder

1/2 tsp cinnamon powder

1/2 tsp paprika

1 cup cooked white quinoa

1 cup Cannellini beans, drained and rinsed

Pomegranate Seeds ~ from 1 pomegranate @ 2 cups

1/2 cup walnuts, toasted until fragrant then chopped

1/2 cup fresh mint leaves, chopped

1/2 cup fresh Italian parsley, chopped

Paprika Vinaigrette

1/3 cup olive oil

1/3 cup lemon juice

2 Tablespoons maple syrup

1 Tablespoon Dijon

1 tsp salt

1 tsp freshly ground black pepper

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1. Preheat oven to 425 F ~ Line a baking sheet with parchment or silpat

2. Peel and chop butternut into cubes

3. Place on baking tray and toss with olive oil, salt, cumin, cinnamon, and paprika. Spread in a single layer and bake until the squash is tender and cooked through ~ 15 to 20 minutes. Let cool slightly.

5. In a large bowl combine the roasted squash, quinoa, cannellini beans, pomegranate seeds, walnuts, mint, and parsley.

6. Add all dressing ingredients into a jar and shake well.

7. Drizzle on dressing (you may not need all of it) and toss to coat.