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

toasted walnuts


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.

Serves 6