Measure the ingredients and place to the side. Preheat the oven to 200c (390f).
Season the butternut squash with olive oil, sea salt and pepper. Add to a baking tray and roast for 10-15 minutes.
Whilst the butternut squash is in the oven, cut the goats cheese into pieces.
Once the butternut squash has softened, place to the side.
Gather all the salad ingredients and heat up the quinoa in the microwave for 60-90 seconds.
Add quinoa, butternut squash and sunflower seeds.
Add olive oil, lime juice and a generous amount of balsamic reduction.
Mix the salad well and season with sea salt.
Sprinkle on the goats cheese and serve.
This salad contains whole proteins (all 9 ammo acids), complex carbohydrates, vitamins A, B-6, C, calcium and magnesium.