ROAST BUTTERNUT SALAD

You will need:

The following Ingredients:

- 250g butternut, peeled and diced into cubes

- 1 tablespoon olive oil

- 1 tablespoon honey

- Salt and freshly ground black pepper, to taste

- 1 cup quinoa, rinsed

- 2 cups water or vegetable broth

- 2 cups fresh spinach, roughly chopped

- 1/2 cup roasted cashews

- 1/3 cup dried cranberries

- 1/4 cup crumbled feta cheese

Dressing:

- 1 tablespoons olive oil

- 1 teaspoon apple cider vinegar or lemon juice

- 1 teaspoon Dijon mustard

- 1 teaspoon honey

- Salt and freshly ground black pepper, to taste

Instructions:

1. Roast the Butternut Squash:

   - Preheat your oven to (200°C).

   - In a large bowl, toss the diced butternut squash with olive oil, honey, salt, and pepper.

   - wrap the butternut into tinfoil (covered) to let it cook for 20-25 minutes just until it gets too tender.

-Then take the butternut out of the tinfoil, drizzle a little of honey and let it roast for 5-10 min.

2. Cook the Quinoa:

   - While the butternut is roasting, combine the quinoa and water/ vegetable broth in a medium saucepan.

   - Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

   - Fluff the quinoa with a fork and set aside to cool slightly.

3. Prepare the Dressing:

   - In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.

4. Assemble the Salad:

   - In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, spinach, cashews, dried cranberries, and feta cheese.

   - Drizzle the dressing over the salad and gently toss to combine.