Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds
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Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds
Print Recipe
Servings Prep Time Cook Time
8servings 10minutes 25minutes
Servings Prep Time
8servings 10minutes
Cook Time
25minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 400 F.
  2. In a large bowl whisk the 2 tablespoons of olive-oil with 2 tablespoons of balsamic vinegar, add the cubed butternut squash and toss to dress. 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.
  3. In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
  4. 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 Parmesean.
Recipe Notes

This recipe uses Frescolio's Herbes de Provence Infused EVOO and the Grapefruit White Balsamic Vinegar. You could also use any of the following EVOOs and balsamic vinegars for a different taste: