Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside.

Rinse the quinoa well in cold water. Then add it to a medium sauce pan along with the water or stock. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Let simmer for 15 minutes, until the quinoa is cooked through. Drain off any excess water, as needed.

Peel the butternut squash, carefully cut it in half, and remove the seeds and pulp. Dice the squash into ½-inch cubes.

Trim the tough ends off of the Brussels sprouts and remove any loose outer leaves. Cut each Brussels sprout in half lengthwise.

Trim and peel the outer skin from the onion. Halve and dice the onion.

Combine the butternut squash, Brussels sprouts, onion, and avocado oil in a large bowl. Season with salt and pepper and toss to coat.

Spread the vegetables out in a single layer on the prepared baking sheet. (Set the bowl aside for now.) Roast in the preheated oven for 15 minutes. Give the vegetables a stir, then continue to roast another 15-20 minutes, until cooked through and beginning to turn golden brown in spots.

Add the cooked quinoa, roasted vegetables, dried cranberries, and pistachios to the large bowl. Toss gently to combine. Serve dressed with the balsamic vinaigrette.

Store the grain salad covered in the fridge for 3-4 days. You can store it with or without the dressing. I’ve found that tossing it in the dressing before storing doesn’t adversely affect the texture much and makes scooping some out for my lunch that much easier. But you can store the grain salad and vinaigrette separately, if preferred.