Roasted Butternut Squash and Black Bean Quinoa Salad

This salad is healthy and delicious and even tastes great the day after you make it. Would be a great salad for a ladies lunch served with a crusty whole grain bread.

Roasted Butternut Squash and Black Bean Quinoa Salad

1 pound cubed butternut squash
1 tablespoon olive oil
3 cups cooked quinoa (1 cup dry quinoa)
2 cups chicken broth
1 15 ounce can black beans, rinsed and drained
1/2 avocado, cubed
1/2 cup chopped cilantro
1 green onion, chopped

Dressing:
3 tablespoons lime juice (about one lime)
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup
1/2 teaspoon sea salt

Place cubed butternut squash on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in 400° oven for 20-25 minutes until browning on edges and baked though.  Cook quinoa in chicken broth.  Whisk all dressing ingredients in small bowl. 

Put salad ingredients in large bowl and toss with dressing. Enjoy room temperature or cold.

Recipe adapted from Ohsheglows