Butternut Squash Quinoa Salad

INGREDIENTS

1/2

small red onion, diced (about 1/4 cup)

small (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)

2 tsp

extra-virgin olive oil

1/2 tbsp

maple syrup

1 tsp

kosher salt

1/2 tsp

black pepper

1 1/2 cups

reduced-sodium chicken or vegetable stock (or water)

3/4 cup

uncooked quinoa

1/2 cup

reduced-sugar dried cranberries

1/2 cup

toasted pepitas (pumpkin seeds), or roughly chopped toasted walnuts or pecans

2 tbsp

chopped fresh thyme (or 1/4 cup chopped fresh parsley)

3 tbsp

extra-virgin olive oil

1 1/2 tbsp

apple cider vinegar (or white wine vinegar)