Warm quinoa and roasted butternut salad

Orange Vinaigrette

• 1/2 cup freshly squeezed orange juice
• 1/4 cup white balsamic vinegar
• 2 tablespoons honey
• 1/2 cup olive oil
• salt and freshly ground pepper

Salad assembly:

• 2 cups butternut squash cubed into 1 inch pieces
• olive oil
• salt and freshly ground black pepper
• 1 cup haricot vert, trimmed
• 1 large Granny Smith apple, peeled and cubed into 1/2" pieces
• 11/2 cups Swiss chard, ribs removed and coarsely shredded
• 1 cup Quinoa
• 3 cups vegetable broth
• 1 sprig fresh rosemary
• 2 tablespoons Marcona almonds

1. Bring the orange juice to a simmer in a small saucepan. Reduce until the juice yields about 1/3 cup. Set aside to cool.
2. Whisk the honey and vinegar into the cooled orange juice and than slowly add the olive oil.
3. Season with salt and black pepper to taste.
4. Coat the butternut cubes lightly in olive oil and season with salt and pepper.
5. Roast the butternut in a 400 degree oven on a rimmed baking sheet for approx. 15 minutes. Set aside to cool slightly
6. Meanwhile blanch the haricot vert for one minute in a pot of boiling water and then immerse in ice water to halt cooking. Drain and set aside.
7. In a large skillet, heat 1 tablespoon of olive oil and add the beans, apple and swiss chard. Season with salt and pepper and saute until crisp-tender , about 5 minutes. Add a quarter of the dressing to deglaze the pan. Add this mixture to the butternut squash.
8. Bring the vegetable broth to a boil and add the quinoa and rosemary. Gently boil the quinoa for 15 minutes and then drain, discarding the rosemary.
9. Toss the warm quinoa and Marcona almonds with butternut mixture, adding the dressing. Season with additional salt and freshly ground pepper. Serve immediately and enjoy !