Wild Blueberry, Butternut Squash and Quinoa Salad

Serves 4 to 6. Recipe is from Wyman’s of Maine.

1 large butternut squash, peeled, seeded and cubed (about 3.5 lbs.)

1 tbl. olive oil

Salt and pepper

1 cup quinoa

2 cups arugula

2 medium shallots, sliced thin

1 cup Wyman’s Wild Blueberries, thawed

1/4 cup chopped cilantro

Vinaigrette:

Juice of 1 lemon

1?3 cup olive oil

1 tbl. honey

1 tbl. apple cider vinegar

1. Set the oven to 350?F. On a large baking sheet, spread the squash evenly, toss with 1 tablespoon olive oil and season with salt and pepper. Roast 30 minutes or until tender.

2. Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring 2 cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.

3. In a large bowl, combine squash, quinoa, arugula, shallots, blueberries and cilantro. Combine vinaigrette ingredients. Dress salad with vinaigrette and season to taste.