Ingredients
Method
- Preheat your oven to 400°F (205°C). Toss the diced butternut squash with 2 tablespoons olive oil, ground cinnamon, kosher salt, and black pepper on a large rimmed baking sheet. Spread in a single layer and roast for 20 to 22 minutes, flipping halfway through, until fork-tender with golden caramelized edges.
- While squash roasts, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- In a small mixing bowl or glass jar, whisk together the tahini, pure maple syrup, apple cider vinegar, Dijon mustard, garlic powder, and a pinch of salt. Whisk in warm water 1 tablespoon at a time until smooth, creamy, and easily pourable.
- In a large salad bowl, layer fresh baby greens and warm cooked quinoa. Drizzle with half of the maple tahini dressing and toss gently to allow grains and greens to wilt slightly. Add the warm roasted butternut squash, dried cranberries, and toasted pumpkin seeds.
- Top with crumbled goat cheese and drizzle the remaining maple tahini dressing over the surface. Serve warm or chilled for lunch, paired with crusty bread or grilled proteins.