Butternut Squash Quinoa Salad

Bahan-bahan (7 porsi)

• 1/2 small red onion (diced (about 1/4 cup))
• 1 small 2-pound butternut squash (peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups))
• 2 teaspoons extra-virgin olive oil
• 1/2 tablespoon maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups reduced-sodium chicken stock (or vegetable stock or water)
• 3/4 cup uncooked quinoa
• 1/2 cup reduced-sugar dried cranberries
• 1/2 cup toasted pepitas (pumpkin seeds, or roughly chopped toasted walnuts or pecans)
• 2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley)
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups finely chopped, massaged kale
• 1/2 cup crumbled goat cheese (or feta)
• 1 medium honeycrisp apple (diced or thinly sliced)
• Roasted Chickpeas