1 lb butternut squash, peeled, seeded, cubed
4 T. olive oil, divided
1 C raw quinoa
2 C chicken broth (can use water)
2 T. lemon juice
1/2 t. salt
1/8 t. pepper
4 green onions, thinly sliced
1 1/2 C. blueberries
3 C mixed greens
Preheat oven to 450.
In large bowl, toss squash with 1 T. of oil. Spread on rimmed baking sheet; bake until tender about 22 minutes. Let cool.
Meanwhile, in medium saucepan, bring chicken broth to a boil, add quinoa, simmer for 15-20 minutes. Fluff with a fork; cool.
In small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper. Set aside. In large serving bowl combine squash, green onions, blueberries, lettuce and quinoa. Drizzle with dressing; toss to combine. Top with walnuts.