For The Roasted Vegetables:

• 2 lbs. butternut squash peeled and cut into 1-inch cubes
• 1 large red onion peeled and cut into chunks
• 2 tablespoons vegetable oil
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper

For The Balsamic Vinaigrette:

• ¼ cup extra virgin olive oil
• 4 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1 clove of garlic minced
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For The Salad:

• 2 cups baby spinach rinsed and spin dried
• 3 cups of cooked quinoa
• 1 cup dried cranberries roughly chopped
• Handful of pomegranate arils optional
• 1 cup walnuts roughly chopped