Roasted Butternut Squash, Feta and Quinoa Salad
1 1/2 c cooked quinoa
1 medium butternut squash, peeled and cubed
2tbsp olive oil
Sea salt, to taste
1/4 c feta cheese
1/4 c pine nuts, toasted
1/2 lemon
Preheat the oven to 400. Drizzle roasting pan with 1 tbsp olive oil and spread cubed butternut squash evenly. Sprinkle with sea salt. Put in heated oven and allow to cook for approximately 30 minutes, flipping half way through. Mix cooked quinoa and roasted butternut squash. Drizzle with remaining 1 tbsp of olive oil and juice from half lemon, then sea salt. Lastly top with crumbled feta and toasted pine nuts. Can be enjoyed warm or cold.
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