Hearty salads are great for this time of year and including whole grains, such as quinoa, kicks the nutritional profile up a notch. This recipe, from Foodland Ontario, is also ideal for a make-ahead meal, or as leftovers, as there’s nothing to go soggy.
While the ingredients do say Ontario, obviously use what’s local to you.
Roasted Squash and Quinoa Salad
Serves 8
Salad:
3 cups (750 mL) peeled bite-size chunks, Ontario Butternut Squash (about 2 lb/1 kg)
1 tbsp (15 mL) each olive oil and Ontario Maple Syrup
1/2 tsp (2 mL) each salt and ground cumin
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) quinoa
2/3 cup (150 mL) slivered Ontario Red Onion
Dressing:
3 tbsp (45 mL) each lemon juice and olive oil
1 clove Ontario Garlic, crushed
1/2 cup (125 mL) chopped fresh Ontario Mint
1/4 cup (50 mL) each coarsely chopped hazelnuts and dried apricots
2 tbsp (25 mL) pumpkin seeds (pepitas)
In large bowl, stir together squash, oil, maple syrup, salt, cumin and cayenne. Place on baking sheet. Roast in 400°F (200°C) oven for 15 minutes; stir and roast until tender, 10 to 15 minutes.
Meanwhile, in a sieve, rinse quinoa very well under cold water. Place in medium saucepan; cover with 1 cup (250 mL) water. Cover and bring to boil; reduce heat and simmer until quinoa is tender, about 15 minutes. If any water remains, drain. Cover quinoa and let stand for 5 minutes. Fluff with fork.
In large bowl, place squash, quinoa and red onion; let cool slightly.
In small bowl, whisk together lemon juice, oil and garlic. Pour over salad. Add mint, hazelnuts, apricots and pumpkin seeds; toss to coat.
Nutrition information per serving:
• Calories: 205
• Protein: 4 grams
• Fat: 10 grams
• Saturated fat: 1 gram
• Carbohydrate: 26 grams
• Dietary fibre: 3 grams
• Sodium: 156 milligrams
Enlightened Eater 
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