Autumn Quinoa Harvest Salad

Preparation Steps

1. Preheat the oven to 400°F (200°C) and roast the butternut squash for 20-25 minutes, or until tender.
2. In a medium saucepan, bring 2 cups of water to a boil and cook the quinoa according to package instructions.
3. In a large bowl, combine the mixed greens, cooked quinoa, roasted butternut squash, crumbled blue cheese, and chopped walnuts.
4. In a small bowl, whisk together the apple cider vinegar and olive oil to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste, then garnish with chopped parsley.
7. Serve immediately, or refrigerate for up to 2 hours before serving.