Kale, Quinoa, and Roasted Butternut Squash Salad

November 20, 2021

INGREDIENTS

Salad:

• 2 cups raw, peeled butternut squash cut into ½" cubes.
• 2 cups prepared quinoa, cooled (optional)
• ½ cup toasted pumpkin seeds
• ½ cup shaved Pecorino cheese
• 6 cups mixed greens or baby kale, washed and dried
• pinch of sea salt

Dressing:

• ½ cup +2 Tbs. Ultra Premium Extra Virgin Olive Oil
• ⅓ cup + 2 Tbs. Grapefruit White Balsamic
• 2 Tbs. minced shallot
• 2 Tbs.  grainy mustard
• pinch of sea salt
• fresh ground pepper

DIRECTIONS
Preheat the oven to 400°F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic. Add the cubed butternut squash and toss to coat. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.

In a blender or food processor, add all of the dressing ingredients. Process to combine well and season with salt and pepper to taste.

Combine half of the cooled butternut squash, the quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds and Peccorino.

Serves 6-8

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