First I peeled and cubed the Butternut, then roasted in a 400° oven for about 30-40 minutes. I tossed the cubes every 15 minutes.
While the Butternut was roasting I cooked the Quinoa in the Instant Pot: Manual 3 minutes then Quick Release after 10 minutes. Easy Peasy.
I followed the recipe for the salad dressing but omitted the salt. Omitted the onions too (we don't do onions) as well as the thyme (don't have any). I toasted some chopped Pecans and set them aside.
In addition to the dried cranberries I added fresh Pomegranate seeds/arils. The salad was a Make-Ahead dish for an upcoming Potluck.
The Man and I thought it tasted yummy so I had to make another batch for our dinner. Instead of Butternut I roasted a Delicata squash.