Warm Butternut Squash Harvest Salad

With Dried Cranberries, Raw Cashews, Cotija Cheese, Quinoa, and a Rice Wine Vinaigrette 

Hearty, harvesty, and healthy. Pretty sure harvesty isn't a word but just go with it. This salad is great alone or as an accompaniment to a protein or pasta dish. Get your fill of vitamins, fiber, protein and even calcium in this salad! This is a simple dish with many interchangeable ingredients. Feel free to venture out and try different combos...Shall we get on with it?

Begin by cooking the butternut squash with whatever process you prefer. If you par-cook the squash in the microwave and then finish it off on high heat (400-425 degrees) for 15 min. or so it will have a great roasted flavor in half the time. 

While your squash is cooking, get a batch of quinoa cooking (about 1 cup) and follow box instructions. (You can substitute veggie stock instead of water for more flavor) I used red quinoa for this salad because it has more fiber (and it was on sale!) Don't forget to salt (and any other seasonings you desire) your quinoa during the cooking process (I like onion powder, garlic powder, salt/pepper).

While your warm ingredients are cooking, toss together:

Romaine, dried cranberries, cotija cheese, and raw (or roasted) cashews. 

The ratio for these ingredients is all relative to your personal preference. Feel free to swap out the ingredients. Try feta, walnuts, and pomegranate seeds. The possibilities are virtually endless. 

Now for the dressing:

-Olive oil (or canola) 

-Rice Wine Vinegar (or apple cider)....Use approximately 2 parts oil to 1 part vinegar

-About a tbsp of honey for every 1/4 cup of oil

-About a tsp of garlic powder

-Salt and pepper to taste

Allow the squash to cool just long enough to handle it. Cut into cubes, slices, slivers, whatever floats your boat. Toss into the salad along with the cooked quinoa. Add dressing and coat evenly. Serve while still warm (NOT HOT), you don't want wilted lettuce. Enjoy.