Roasted Butternut Squash & Kale Salad

Ingredients:

1 head of Kale (curly Kale suggested, but any kind will work!)

4 cups cubed butternut squash

1 tbsp olive oil

1/2 tsp salt

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

2.3 cup uncooked quinoa

1/4 cup pumpkin seeds

1/4 cup pomegranate arils

1/4 cup slivered almonds

DRESSING:

1/4 cup + 2 tbsp olive oil

2 tbsp orange juice

1 tbsp apple cider vinegar

1 tbsp dijon mustard

1-2 tbsp honey OR maple syrup

1/4 tsp salt

Black pepper to taste

INSTRUCTIONS:

1. Preheat the oven to 400 degrees Fahrenheit

2. Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash to quicker cooking & assembly!

3. Use a vegetable peeler to peel off the skin.

4. Cut the squash in half and remove the seeds

5. Add the cubed squash to a bowl and add the oil, salt, pepper, and garlic powder

6. Roast on a baking tray lined with parchment paper for 25-35 minutes.

7. Meanwhile — cook the quinoa according to package instrsctions

8. De-stem and shop the kale into small pieces. To chop the kale very finely, I suggest using kitchen shears. Add the massaged and rinsed kale to a bowl and chop it very small. Add to a colander and massage while running under warm water for about 1-2 minutes.

9. Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds, and almonds to a large bowl.

10. Whisk together all of the dressing ingredients and pour on top when ready to serve.

NOTES:

Once prepared, this salad will store in the fridge for 5 days. Keep the dressing and the salad separate to prevent it from getting soggy. Only dress the salad when you are ready to serve.