• 1 cup dry quinoa
• 5 cups chopped butternut squash 
• 4 cups spinach (or chopped kale)
• 1 medium apple
• 1 (15 oz) can chickpeas, rinsed and drained
• 1/2 cup pecans
• 3 tablespoons olive oil, divided
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon maple syrup
• 1/8 teaspoon cinnamon
• 1/8 teaspoon dried sage
• Salt + pepper to taste

Preheat the oven to 400ºF.

Toss the chopped butternut squash in one tablespoon of olive oil in a medium bowl and add pepper for extra flavor. Place the coated squash on a baking sheet and let them roast for 30 – 40 minutes, flipping half way through.

Once you flip the squash, start your quinoa. Bring 2 cups of water to boil, add your dry quinoa and let simmer for 8 – 10 minutes.

While the squash and quinoa are cooking, prepare your apple and pecans. Core the apple first then chop it into mini bite size pieces. Chop your pecans and toast them in a toaster over or small fry pan.

Allow the squash and quinoa to cool for 15 minutes before assembling the salad. Add quinoa, squash, spinach, apple, chickpeas and pecans into a large bowl and toss together.

Whisk together the remaining ingredients, pour over the salad and toss again to coat. Serve immediately.