Butternut Squash Salad

“This is based on a delicious recipe prepared by my friend, Liz Young. It’s great as a side dish and very filling as a breakfast!” – Michelle

For the salad
2 cups cubed squash (roasted or steamed)
2 apples, cut into ½ inch pieces
2 cups cooked quinoa
½ cup golden raisins
½ cup cranberries
½ cup nuts (almonds or walnuts are great)
½ cup chopped dried apricots

For the dressing (adjust these amounts to taste)
¼ cup olive oil (or nut oil)
¼ cup cider vinegar
2 Tbsps. honey
1 Tbsp. cinnamon

Cook quinoa according to package directions. Combine quinoa and remaining salad ingredients in a large bowl. Combine dressing ingredients in a small bowl and whisk together. Pour over salad and stir to combine.