Look at those gorgeous colors! This would have been great at a Thanksgiving table but since I just thought of it, so I will bring it Christmas dinner instead. And make it a few times in between. This is a really easy dish to make. Make a big batch of quinoa and prep a big butternut squash. Then this will come together instantly.
The dressing can be used on so many different salads. Note that I use stoneground mustard. I find it is the perfect compliment to the maple syrup. Dijon is too strong for me here and pretty much anywhere now.
serves 3 to 4
1 cup cooked quinoa
1/2 cup cooked butternut squash
1/4 cup walnuts
1/4 cup cranberries
Fresh parsley, handful
2 tablespoons stoneground mustard
1 tablespoon maple syrup
Cook the quinoa and butternut squash.
Toast the walnuts in a 350 oven for 7 to 10 minutes. Let cool.
Whisk the mustard and maple syrup together in a small bowl.
Chop the parsley, walnuts and cranberries.
Place everything in a big bowl and toss with the maple mustard dressing. Enjoy!