Preheat the oven to 450 F. Place the butternut squash on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until tender or about 15 minutes.

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

While squash and quinoa are cooking, mix all dressing ingredients together until well blended. Once squash and quinoa are done, place them in a large bowl with the spinach. Pour the dressing over and toss to coat. Serve warm or chilled. It’s delicious either way.