A colorful, healthy and satisfying winter salad that features butternut squash, a high fiber vegetable full of cancer fighting carotenoids as well as beets which are known for their blood purifying properties. The quinoa makes it high in protein so this meal will give you lots of staying power and stable energy- oh  and also happens to be vegan and gluten free in case that matters to you :) Perfect for lunch or a light dinner. 

Quinoa Butternut Squash Salad
2 Cups Cooked Rainbow Quinoa
1 Roasted Butternut Squash
4 Small Red Beets
1 Cup Cranberries
1/2 Cup Pecans
1 Pear
1/2 Cup Parsley
2 Tbsp Olive Oil
Sea Salt and Pepper to taste

1 Shallot
2 Tbsp Orange Juice
1 Tbsp Maple Syrup
2 Tbsp Olive Oil

Preheat oven to 400 degrees. Cube butternut squash (skins on) and beets and toss in olive oil salt and pepper. Roast for 30 minutes or until tender and slightly caramelized on edges, turning half way through. During last few minutes of roasting time add cranberries. Remove from oven and cool allow to slightly. Add to two cups of cooked rainbow quinoa, along with chopped pear, parsley, and pecans. Puree dressing in blender or vitamin and toss well to coat.