Kale, Quinoa and Roasted Butternut Squash Salad
Delicious and so good for you!
Ingredients
- 2 cups raw peeled butternut squash cut into 1/2" cubes
- 2 cups prepared quinoa cooled
- 1/2 cup pumpkin seeds toasted
- 1/2 cup shaved Pecorino
- 6 cups baby kale washed
- pinch of sea salt
- 1/2 cup + 2 Tbsp. Tastealotta Cornicabra EVOO
- 1/3 cup + 2 Tbsp. Tastealotta Grapefruit White Balsamic Vinegar
- 2 Tbsp . minced shallot
- 2 Tbsp . grainy mustard
- freshly ground black pepper to taste
Instructions
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Preheat the oven to 400 degrees.
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Line a baking sheet with parchment paper.
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In a large bowl, whisk 2 tablespoons each of Tastealotta Cornicabra EVOO and Tastealotta Grapefruit White Balsamic Vinegar.
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Add the cubed butternut squash and toss to dress.
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Place the butternut squash in a single layer on the baking sheet and roast for 25 minutes or until the squash becomes golden brown. Allow to cool.
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In a blender or food processor, add all of the dressing ingredients and process to combine well. Adjust seasoning accordingly.
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Combine 1/2 of the butternut squash, quinoa and kale. Arrange on a large platter, add some dressing and toss to combine.
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Add the remaining butternut squash over the top, sprinkle with the toasted pumpkin seeds and add shaved Pecorino.
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Drizzle with additional dressing as desired.