Recipe: Apple, Squash & Quinoa Salad

Ingredients:

For the Salad:

• 1 medium butternut squash, cubed (4-5 cups)
• 1 tablespoons avocado or olive oil
• Fine salt and black pepper
• ½ cup uncooked quinoa
• 1 cup water
• 4-5 cups chopped curly kale leaves (stems removed)
• 1 medium apple, cored and diced
• 1-2 shallots (depending upon the size), thinly sliced (about ½ cup)
• 1 cup crumbled goat cheese (remove to make dish vegan)
• ¼ cup roasted pumpkin seeds
• ½ cup walnuts
• ½ cup pomegranate seeds (may substitute dried cherries)

For the Apple Cider Vinaigrette:

• ½ cup avocado or olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoons Dijon mustard
• 2 garlic cloves, minced
• Fine salt and black pepper to taste

Instructions:

1. Make the squash: Preheat the oven to 375 degrees. Toss the cubed butternut squash with oil and add to the baking pan. Season with salt and pepper. Roast for 45-55 minutes; be sure to toss halfway through the baking time! Allow the squash to cool for 15-20 minutes before adding to the salad.
2. Make the quinoa according to directions on your package. Let cool for 10-15 minutes before adding to the salad.
3. Make the vinaigrette: In a small bowl, combine the oil, vinegar, pure maple syrup, mustard, garlic, and a pinch of salt and pepper. Whisk well to combine.
4. Assemble the salad: In a large bowl add the kale with a pinch of salt. Massage the kale for 1 minute. Add the quinoa, butternut squash, apples, shallot, goat cheese, pumpkin seeds, toasted walnuts, and pomegranate seeds. Add the vinaigrette, toss gently, and you are ready to serve!