Maple-Roasted Butternut Squash Quinoa Harvest Salad

INGREDIENTS

about 3 cups butternut squash, peeled and diced into 1/2-inch cubes

1/4 cup

maple syrup

1/4 cup

(half of 1 stick) unsalted butter, melted

1/2 tsp

salt

1/2 tsp

pepper

2 tbsp

olive oil

extra-large (about 2 heaping cups diced) sweet Vidalia or yellow onion, peeled and diced small

1 cup

quinoa (I use tri-colored)

1 1/2 cups

water

2 tbsp

apple cider vinegar

1/2 tsp

salt, or to taste

1/2 tsp

pepper, or to taste

1 cup

dried cranberries (I use orange-scented dried cranberries)

1/2 cup

sliced almonds

1/2 cup

chopped flat-leaf parsley

to 2 teaspoons lemon juice, optional and to taste