Ingredients

The following ingredients have 8 Servings
  • 1 small butternut squash (cubed into 1-inch pieces (about 4 cups diced butternut squash))
  • 2 tablespoons olive oil
  • 1/4 teaspoon each salt and pepper
  • 1 cup dry uncooked quinoa
  • 2 cups no salt added vegetable broth
  • 4 cups chopped kale leaves
  • 3/4 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 3/4 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange juice concentrate (slightly thawed)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon each salt and pepper

Instruction

  • Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper.
  • Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork.
  • Meanwhile, cook quinoa in broth according to package directions.
  • While the squash and quinoa are cooking, combine dressing ingredients in a small bowl or jar and whisk until well combined.
  • Place kale in a large bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened.
  • Next add cooked quinoa, squash, pomegranate seeds, dried cranberries, pumpkin seeds and feta cheese and mix until ingredients are equally distributed.
  • Pour remaining dressing over the salad and mix until evenly distributed.
  • Place salad in fridge for at least 30 minutes to allow flavours to come together.