Roasted Butternut Squash and Quinoa Salad with Pomegranate Dressing

Preheat your oven to 400°F (200°C). In a bowl, toss the squash cubes with olive oil, cinnamon, cumin, salt, and pepper. Spread them out on a baking sheet and roast for about 20 to 25 minutes until tender and caramelized.

While the squash is roasting, cook the quinoa according to the package directions, then set aside to cool.

To make the dressing, whisk together the pomegranate juice, balsamic vinegar, honey, and olive oil in a small bowl until well combined.

In a large salad bowl, gently combine the roasted squash, cooked quinoa, sliced onion, pomegranate arils, and walnuts.

Drizzle the dressing over the salad and toss carefully to combine.