BUTTERNUT SQUASH QUINOA APPLE SALAD WITH HONEY VINAIGRETTE DRESSING

Directions:
1. Peel and chop the squash.

2. Toss squash in olive oil and salt.

3. Transfer to a baking sheet covered with parchment paper and bake at 425F for 30 minutes flipping halfway tough.

4. Add arugula, squash, quinoa, feta, apples, dried cherries, basil, chickpeas to a large bowl. Set aside.

5. Make dressing: In a small cup stir together olive oil, balsamic vinegar, lemon juice, honey, salt, pepper and garlic powder. Add dressing to the salad.

6. Toss well and enjoy!

Ingredients:
1 cup chickpeas
1/3 c basil basil, chopped
1 1/2 c cooked quinoa
2 c arugula
1/3 c feta cheese
4 c cooked butternut squash
1 large apple, diced (1.5 cups)
1/3 c dried cherries

Dressing:
1/2 juice of freshly squeezed lemon
3 tbsp olive oil
1/2 tbsp honey
1 tbsp balsamic vinegar
salt, pepper to taste
1/4 tsp garlic powder