Serves 4-6 (depending on how big you make it)
- 1 butternut squash, peeled and cut into cubes
- 1/4 tsp. chili powder
- 1/2 tsp. each of salt and freshly ground pepper
- 1 tbs. olive oil
- 3 cups of cooked quinoa
- 1 bunch of kale, chopped (you could use spinach)
- 1/4 cup dried cranberries, chopped
- 1/2 cup pumpkin seeds, raw or roasted ( you can add pecans, walnuts or sunflower seeds)
- Feta cheese or goat cheese (optional)
Salad Dressing Ingredients:
- 1/4 cup tahini
- 2 tbs. fresh lemon juice
- 1 tbs. apple cider vinegar
- 2 garlic cloves, minced
- 1 tbs. maple syrup
- 1/4 cup room temperature water to thin the dressing
- Salt and pepper, to taste
Preheat to 425°F and line a baking sheet with parchment paper. Mix together the butternut squash with the olive oil, chili powder, salt and pepper and place on the baking sheet. Roast for 45 minutes to an hour, flipping the squash at the halfway mark, until tender and slightly browned.
Make the Dressing:
Make the dressing by placing all the ingredients in a Mason Jar or use a container that has a tight fitting lid, and shake well.
Put Together the Salad:
Add the roasted butternut squash, cooked quinoa, chopped 'greens', dried cranberries and seeds or nuts to a large salad bowl. Toss with dressing (as needed) and add feta or goat cheese (if using!).
To make Quinoa:
Bring 1 1/4 cups of water and 1 cup of quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Then turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.
1 cup of uncooked quinoa yields about 3 cups cooked. If you want to make a smaller salad use less cooked quinoa and freeze the rest. Put the unused cooked quinoa in a freezer baggie, squeeze out the air and put it in the freezer for another time.