2 cups of peeled and diced butternut squash
3 tsp olive oil, divided
salt and pepper
1 cup uncooked quinoa (I used the tricolour variety)
1/4 cup dried cranberries
1/4 cup chopped pecans
2 tbsp roasted pumpkin seeds (pepitas)
2 small shallots, peeled and diced
1 clove of garlic, minced
1 tbsp minced peeled ginger
1 large apple, diced
1/4 cup chopped parsley

Dressing:
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper