Measurements

• 1 medium Butternut Squash
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Quinoa
• 2 cups Water
• 1 small Red Onion
• 2 cups Spinach
• 1/2 cup Feta Cheese, crumbled
• 1/4 cup Dried Cranberries
• 1/4 cup Pumpkin Seeds
• 2 tablespoons Lemon Juice
• 1 tablespoon Honey
• 1 teaspoon Dijon Mustard

Preparation Method

• Preheat oven to 400°F (200°C).
• Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper.
• Spread squash on a baking sheet and roast for 25-30 minutes until tender.
• Rinse quinoa under cold water.
• In a saucepan, bring water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes.
• Fluff quinoa with a fork and let it cool.
• In a small bowl, whisk together lemon juice, honey, Dijon mustard, and remaining olive oil.
• In a large bowl, combine roasted squash, quinoa, red onion, spinach, feta cheese, cranberries, and pumpkin seeds.
• Drizzle dressing over the salad and toss gently to combine.
• Serve immediately or chill for later.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.