Ingredients
Method
- Preheat oven to 400 degrees F. Place cubed butternut squash on a parchment-lined baking sheet, drizzle 1 teaspoon olive oil over the top and sprinkle with salt.
- Toss to evenly coat the butternut squash with oil and salt. Spread butternut cubes evenly around pan and roast for 25-30 minutes until squash is fork-tender.
- While the butternut squash is cooking, chop your kale if you haven’t already and add it to a large bowl.
- Massage the kale with your hands for about two minutes to help soften the greens. Set aside.
- Next, cook the quinoa, add the quinoa and 1 cup of water to a pot on the stove and bring to a boil. Once boiling, turn down to low and cook while covered for 12-15 minutes. You will know when the quinoa is fully cooked when all the water is absorbed.
- To prepare your dressing, add the olive oil, balsamic, apple cider vinegar, dijon mustard, and honey in a small bowl; whisk until smooth.
- Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for about 3 minutes. This helps remove any bitterness from the kale and adds flavor to the leafy green.
- Once the butternut squash is done cooking, add it to the kale along with the quinoa and pumpkin seeds; toss to combine.
- Add to a large salad bowl and serve.
Notes
If making the salad ahead of time, wait to toss in the dressing to prevent it from getting soggy.