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Organic Kale, Quinoa, and Roasted Butternut Squash Salad 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

pinch of sea salt

 

Dressing

1/2 cup +2 tablespoons Olive Destination Cobrancosa or any infused Olive Destination oil of your choice

1/3 cup + 2 tablespoons Olive Destination Grapefruit White Balsamic (or any Olive Destination 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 and 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.

 

Serves 6-8

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