• 2 cups cooked quinoa
• ½ pound brussels sprouts ends trimmed, quartered
• 2 cups butternut squash cut into ½-inch cubes
• 2 cups chopped kale
• 2 tbsp olive oil
• 1 tsp salt
• ¼ tsp pepper
• 1 apple peeled and chopped
• ½ red onion finely diced
• ½ cup dried cranberries
• ¼ cup feta cheese crumbled

Maple Dijon Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tbsp dijon mustard
• ¼ cup lemon juice
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp pepper