Roasted Butternut Squash and Red Quinoa Salad

serves 2 with leftovers

2 cups spinach arugula mix

1/2 cup cooked and cooled red quinoa

1 cup roasted butternut squash

1 tablespoon golden raisins

1 tablespoon dried cranberries

goat cheese to taste

chopped walnuts to taste

For the dressing:

1/4 cup olive oil

1/4 cup champagne vinegar

2 tablespoons soy sauce

1 tablespoon honey

In a small jar with a lid, combine the ingredients for the salad dressing: olive oil, vinegar, soy sauce, honey, garlic powder, and sugar.  Shake well to combine.

Cut the butternut squash into small pieces, drizzle with olive oil and salt and pepper, and roast at 450 for 12-15 minutes, or until soft.  Cook the quinoa according to package directions. Let both the squash and quinoa cool to room temperature before assembling salad.  Toss salad with about half the dressing and serve at room temperature or cold.