Ingredients

The following ingredients have 7 Servings
  • 1 cup uncooked quinoa
  • 1 medium sized butternut squash, peeled, seeded and diced
  • 3 teaspoons olive oil
  • 1 (15 oz) can chickpeas, or 1 1/2 cups
  • 4 cups baby kale leaves
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup toasted chopped walnuts
  • Salt and pepper
  • 1/2 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Cook quinoa according to package directions.  Once finished cooking, fluff with a fork and add to a large bowl.
  • Pre-heat oven to 400 degrees F.  On a large sheet pan, toss together the diced butternut squash, olive oil and salt and pepper.  Bake until fork tender, about 40 minutes, depending on how big they are.
  • Add the butternut squash, chickpeas, kale, dried cranberries and walnuts to the bowl with quinoa and mix until combined.
  • Add all dressing ingredients to a small bowl or jar and whisk until combined.
  • Pour desired amount of dressing over salad and toss.  Season with salt and pepper to taste.