This salad makes for a hearty side dish to a fall meal and combines some of our favorite fall ingredients - squash, pecans, and cranberries. You can serve it with a side of chicken or fish or add some chickpeas to up the protein content.
Preheat oven to 400F. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine squash, rosemary, and 2 tablespoons oil. Season with salt and pepper. Spread in a single layer on baking sheet. Roast in preheated oven for 35-40 minutes, stirring every 12-15 minutes, until squash is tender. Let cool completely.
While squash is cooking, cook quinoa. Rinse quinoa in a fine mesh strainer until water runs clear. Fill medium saucepan with 1 3/4 cups water and add quinoa. Bring to a boil then cover with a lid and reduce heat to simmer for 12-15 minutes. Once water is just barely absorbed, remove pan from heat and leave covered for 5-7 minutes. Remove lid and fluff with a fork. Spread quinoa on a parchment lined baking sheet to cool and prevent it from clumping together. This last step is optional but really helps!
In a small bowl, whisk together dressing ingredients in the order listed.
In a large bowl, combine roasted squash, quinoa and dried fruit. Pour dressing over mixture and gently toss to coat. Season to taste with salt and pepper and add arugula and pecans, gently tossing to coat.