Roasted Butternut Squash, Kale, and Quinoa Salad with Grapefruit White Balsamic

Roasted Butternut Squash, Kale, and Quinoa Salad with Grapefruit White Balsamic

Ingredients:

For the Salad:

• 1 medium butternut squash, peeled and cubed
• 4 cups kale, chopped (stems removed)
• 1 cup quinoa, rinsed
• ¼ cup dried cranberries or pomegranate seeds
• ¼ cup toasted pumpkin seeds or pecans
• 2 tbsp Robust Extra Virgin Olive Oil
• Salt and pepper to taste

For the Dressing:

• 3 tbsp Grapefruit White Balsamic Vinegar
• ¼ cup Robust Extra Virgin Olive Oil
• 1 tsp Dijon mustard
• 1 tbsp honey or maple syrup
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the Quinoa (15 minutes):

   • Cook the quinoa according to package instructions (typically 1 cup quinoa to 2 cups water or broth). Set aside to cool.

2. Roast the Butternut Squash (25-30 minutes):

   • Preheat the oven to 400°F (200°C).
   • Toss the cubed butternut squash with 2 tbsp of Robust Extra Virgin Olive Oil, salt, and pepper.
   • Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.

3. Massage the Kale (2 minutes):

   • Place the chopped kale in a large bowl. Drizzle with a small amount of Robust Extra Virgin Olive Oil and a pinch of salt.
   • Massage the kale for 1-2 minutes until it softens and darkens.

4. Prepare the Dressing (5 minutes):

   • In a small bowl, whisk together the Grapefruit White Balsamic Vinegar, Robust Extra Virgin Olive Oil, Dijon mustard, honey or maple syrup, salt, and pepper until smooth and well combined.

5. Assemble the Salad (5 minutes):

   • In the bowl with the kale, add the cooled quinoa, roasted butternut squash, dried cranberries or pomegranate seeds, and toasted pumpkin seeds or pecans.
   • Drizzle the salad with the Grapefruit White Balsamic dressing and toss everything together.

6. Serve:

   • Serve the salad warm or at room temperature.