Butternut Pumpkin Quinoa Salad

Ingredients
2.5 cups butternut pumpkin, diced into 1.5cm cubes
1.5 cups red onion, diced into 1cm cubes
2 tablespoons extra virgin olive oil
1 tsp sea salt
1 cup quinoa, uncooked
2 cups water
1/3 cup dried cranberries
1/4 cup pepitas

Method
Preheat oven to 200 degrees C.
Add butternut and red onion to a baking sheet. 
Coat with 2 tablespoons of olive oil and sprinkle with 1 tsp sea salt. 
Bake for 20 minutes.
In the meantime cook the quinoa.
Remove from the heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.

Dressing
Ingredients
60g goat cheese, crumbled
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1.5 tablespoons raw honey
pinch of ground cinnamon

Method
In a small bowl mix the apple cider vinegar, 2 tablespoons of olive oil, raw honey, ground cinnamon and salt to taste.
In a large bowl, mix the cooked quinoa, butternut pumpkin, red onion, dried cranberries, pepitas, goat cheese and dressing.

Gently stir to mix everything together.