Ingredients

The following ingredients have 4 Servings
  • 2 lb butternut squash (peeled, seeded and diced)
  • 1/4 teaspoon chipotle chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 5 tablespoons olive oil (divided (such as Pompeian Mediterranean Blend or Extra Virgin))
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 4 cloves garlic (minced)
  • 3 cups cooked quinoa
  • 4 cups baby kale ( or spinach)
  • 1/4 cup dried cranberries (or raisins)
  • 3 ounces feta (crumbled (or nut cheese))

Instruction

  • Preheat oven to 420 degrees. Toss squash with a tablespoon of oil and toss with chipotle powder, salt and pepper. Bake for 45 minutes, stirring occasionally, until tender. Allow to cool slightly.
  • Make dressing by combining remaining oil, tahini, maple syrup, lemon zest, lemon juice and garlic in a small bowl.
  • In a large bowl combine squash, quinoa, kale and cranberries. Toss with dressing and top with feta.