Butternut Squash Cranberry Quinoa Salad

Ingredients:
-1 1/2 c butternut squash, diced small
-1/2 Tbs olive oil
-2 1/2 c cooked quinoa
-1/3 c dried cranberries
-1/2 c pecans, toasted and chopped
-1/2 c pumpkin seeds, toasted
-1/8 tsp pink salt
-Optional:  crumbled goat cheese



1.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Toss squash with olive oil and sprinkle of salt.  Roast for 10-15 minutes, stirring once, or until soft but not mushy. (Length of time will depend on how big/small the dice is.)
2.  Allow squash to cool for several minutes then gently toss together in a large bowl with the rest of the ingredients.