Autumn is in the air and so is the smell of a warm quinoa salad coming from our kitchen . . . we’ve gotta run, we’re starving! But here’s the recipe so you can try it, too 😉 Warm Quinoa Salad in Rustic Mustard Vinaigrette (Serves 4-8) •1 cup quinoa (uncooked) •2 cups kale •1⁄2 a butternut squash •1⁄2 cup dried cranberries •1⁄2 cup pumpkin seeds or pepitas •2 cloves garlic •Avocado or olive oil •1 tsp. onion powder •1 tsp. garlic powder •Garlic salt •Black pepper •Water ◦For the Rustic Mustard Vinaigrette •1 cup avocado or olive oil •1⁄2 cup red wine vinegar •1⁄4 cup country or coarse-ground Dijon mustard •1⁄2 a shallot •Garlic salt •Black pepper •Preheat oven to 400 degrees. Cover a baking sheet with foil. Clean and peel the butternut squash and cut it into bite-size cubes. Mince the garlic. Toss the cubes in oil, minced garlic, the onion and garlic powders, as well as garlic salt and black pepper to taste. Spread the seasoned butternut squash cubes on the prepared baking sheet, then roast them until they begin to turn brown and crisp on the edges (about 45 minutes). •Bring two cups of water to a boil. Add the dry quinoa and cover with a lid. Lower the heat to a slow simmer. The quinoa will be cooked when it has absorbed all the water (about 10 to 20 minutes). Once cooked, fluff the quinoa with a fork and set it aside. •To prepare the Rustic Mustard Vinaigrette, add oil, red wine vinegar, your choice of Dijon mustard, and half a shallot, as well as garlic salt and black pepper to taste, into a food processor. Emulsify the ingredients until well-incorporated. •To a large mixing bowl, add the precooked quinoa, followed by the kale, roasted butternut squash, dried cranberries, pumpkin seeds or pepitas, and the Rustic Mustard Vinaigrette. Toss them together. Serve the Warm Quinoa Salad as either a side or a bowl base with protein on top.