Salad- Organic Kale, Quinoa, and Roasted Butternut Squash with Toasted Pumpkin Seeds
Lunch - Brunch - Dinner
- 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
pinch of sea salt
1/2 cup +2 tablespoons Extra Virgin Olive Oil or any infused olive oil of your choice, I personally use the Herbs de Provence.
1/3 cup + 2 tablespoons Maine-ly Drizzle's Grapefruit White Balsamic ( or any white balsamic of your choice)
- 2 tablespoons minced shallot
- 2 tablespoons grainy mustard
- pinch of sea salt
- fresh ground pepper
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 dress with olive oil and balsamic.
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 adjust seasoning accordingly.
Combine 1/2 of the butternut squash, 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 add shaved Pecorino.