Blueberry, Butternut Squash and Quinoa Salad

Ingredients

• 1 lb butternut squash, peeled, seeded and cubed
• 4 T. olive oil, divided
• 1 C raw quinoa, rinsed well
• 2 T. lemon juice
• 1/2 t. salt
• 1/8 t. pepper
• 4 green onions, thinly sliced
• 1 1/2 C. blueberries
• 3 C mixed greens
• 1 C chicken broth
• Walnuts, optional

Directions

In large bowl, toss squash with 1 T. of oil.  Spread on rimmed baking sheet; bake until tender about 22 minutes.  Let cool.

Meanwhile, in medium saucepan, bring quinoa, chicken broth & 1 C. water to a boil.  simmer for 15-20 minutes.  Fluff with a fork; cool.In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper.  Set aside.  In large bowl combine squash, green onions, blueberries, lettuce and quinoa.  Drizzle with dressing; toss to combine.

Notes:  I added some walnuts on top!  Also, the recipe called for arugula but I prefer mixed greens.  I use Ancient Harvest quinoa because it doesn't need to be rinsed.

Serves 6