2 cups peeled and cubed winter squash, such as butternut
1 tablespoon olive oil
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon ground or rubbed sage
1 cup pumpkin seeds (pepitas)
4 cups cooked quinoa
1 cup peeled and chopped red onion
1 cup peeled and chopped carrot
1 cup chopped celery
1/2 cup chopped, fresh parsley
Lime vinaigrette, as needed (recipe follows)
Mixed greens, for serving

Preheat oven to 425 F.

On a baking sheet, toss the squash with the olive oil, cumin, chili powder, sage and salt. Roast in preheated oven until tender, for about 15 minutes. Remove and set aside.

Reduce oven temperature to 350 F and toast the pumpkin seeds on a baking sheet in oven until lightly browned, for about 7 minutes. Remove from oven.

In a large bowl, combine squash and pumpkin seeds with the cooked quinoa, red onion, carrot, celery and parsley. Dress with desired amount of the vinaigrette (or serve it on the side) and season with salt and pepper to taste.

Serve salad on a bed of the greens. Makes 6 servings.

LIME VINAIGRETTE: In a small bowl, whisk together 1/4 cup cider vinegar, 2 tablespoons lime juice, 2 teaspoons Dijon mustard, 1 peeled and minced garlic clove and salt and pepper to taste. In a slow, steady stream, whisk in 3/4 cup extra-virgin olive oil. This makes 1 cup vinaigrette.

— Recipe from Inn Season Cafe, Royal Oak, Mich.