Kale, Quinoa & Butternut Squash

3-4 cups dices squash  (about 2 lb.)

1 1/2 tsp. olive oil

Salt to taste

1 cup cooked quinoa    1 cup chopped kale

3 Tbsp. walnuts

2 Tbsp. dried cranberries

2 Tbsp. pumpkin seeds


1 Tbsp. olive oil

1 Tbsp. maple syrup

1 1/2 tsp. rice vinegar

1/8 tsp. nutmeg

Juice of 1 Lime

Preheat oven to 400 degrees.  In large bowl toss squash with olive oil and salt.  Pour onto baking sheet and roast 15-20 min, or tender. Set aside to cool. In a small bowl, whisk together all dressing ingredients until combined. When cool, place squash back in bowl. Add quinoa, kale, walnuts, cranberries and pumpkin seeds. Stir to combine. Just before serving, pour dressing over salad and toss to coat.


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