Quinoa Salad with Maple Mustard Dressing

Serves 4

 2 lb butternut squash, peeled, seeded, and cubed

4 cups cauliflower, florets chopped

2 leeks, rinsed and chopped

1 cup quinoa, rinsed

2 cups vegetable broth, low-sodium

1 Tbs olive oil

1 cup pomegranate seeds

1/4 cup pepitas, raw (pumpkin seeds)

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Peel and chop the squash. Chop cauliflower into bite-size florets. Chop Leeks.
3. Toss butternut squash, cauliflower, and leeks with oil, add to the baking pan, and roast in the oven for about 15-20 minutes until soft and slightly browned.
4. Meanwhile, add quinoa to a small saucepot and cover with broth. Bring to a boil, then cover and simmer for ~12-15 minutes until all the liquid is absorbed. Remove from heat and add to a large bowl.
5. When the vegetables are done roasting, add to the bowl of quinoa. Stir in pomegranate seeds and toss with dressing.
6. Top with pumpkin seeds before serving.