Black Bean and Butternut Squash Salad

1: Season the butternut squash with thyme, garlic powder, and salt. Drizzle with olive oil and roast at 425°F for 30 minutes, or until golden brown.

2: Prepare quinoa according to package instructions aiming for 2 cups of cooked quinoa; if using uncooked, about 1 cup should suffice.

3: In a jar, combine all salad ingredients and let it chill in the fridge while preparing the remaining components.

4: Combine all ingredients in a large bowl and toss with maple mustard dressing.

5: Serve on its own, in a wrap, or with crackers. It can be stored in the fridge for up to one week.