Ingredients:

  • 2 lb butternut squash, peeled and cubed into 1/2 inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or vegetable broth
  • 4 cups curly kale, stems removed and finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • pinch of salt
  • pinch of pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until caramelized.
  2. Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed.
  3. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. Prepare the dressing by whisking together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
  5. In a large mixing bowl, add the chopped kale and massage it with 2 tablespoons of the dressing until tender.
  6. Add the roasted squash, cooked quinoa, dried cranberries, and pumpkin seeds to the kale. Pour over the remaining dressing and toss to combine.