roasted squash, pear and apple quinoa

Every year my girlfriends and I host an annual gift exchange dinner.  We each bring a bottle of booze, a gift and a dish to share.  My friends brought fabulous dishes to compliment the main course of pistachio crusted salmon with a cherry sauce and I decided to make a roasted squash, pear and apple quinoa side dish.

Here's what you'll need:

• 2 cups of prepped and cooled quinoa (follow the box instructions)
• 1 peeled and diced pear
• 1 peeled and diced golden delicious apple
• 2 cups of diced butternut squash
• 1 cup of arugala
• Juice from 2 lemons
• 1 tbsp of cinnamon
• 1 tbsp of sugar
• 2 tbsp of honey
• 1/2 cup dried cranberries
• 8 oz goat cheese crumbles
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

• Heat over at 375 degrees.
• While oven is warming up, in a large bowl place pears, apples, butternut squash, 1 tbsp olive oil, cinnamon and mix until everything is evenly coated.
• Pour everything into a roasting pan or sheet into a single layer and place in oven for 40 minutes (be sure to toss every 10 minutes to ensure all sides are evenly cooked)
• In a small bowl, mix the dressing - lemon juice, honey, remainder of olive oil and salt/pepper to taste.
• When the fruit is done roasting, let it cool for about 15 minutes.
• In a large glass bowl, mix fruit, quinoa, arugala, dried cranberries, goat cheese and dressing until evenly distributed.
• Cover and place in fridge until you're ready to serve.

Enjoy!