November 8 - Day 112

Quinoa, Cremini & Butternut Squash Salad

Prepare quinoa.

In a bowl combine 3 TBSP maple syrup, 3 TBSP apple cider vinegar, 1 TBSP olive oil and 1.5 TSP dijon mustard. Whisk mixture until well blended and set aside.

In a skillet over medium heat, add 1 TBSP olive oil. Add 1 cup quartered cremini mushrooms and 2 cups peeled and 1/4 inch diced butternut squash. Cook, stirring often until tender and golden brown, about 8 minutes.

In a bowl combine quinoa, squash, mushrooms and vinaigrette. Serve warm and top with goats cheese. Salad is also great the next day cold.

~ adapted from 20 minute supper club.