Organic Kale, Quinoa, and Roasted Butternut Squash with Toasted Pumpkin Seeds

 Salad:

  • 2 cups raw, peeled butternut squash, cut into 1/2" cubes
  • 2 cups prepared quinoa, cooled (optional)
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup shaved Pecorino
  • 6 cups washed, dried, mixed greens or baby kale

 

Dressing:

Preheat oven to 400°F.

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

In a blender or food processor, add all of the dresing ingredients.  Process and adjust seasoning to taste.  

Combine 1/2 of the butternut squash, all the quinoa, and kale.  Arrange on a large platter.  Add some dressing and toss to combine.  Add the rest of the buttenut squash over the top, sprinkle with the toasted pumpkin seeds and shaved Pecorino.

Serves 6-8

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