Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), peeled and cubed into 3/4-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked tri-color quinoa
  • 2 cups low-sodium vegetable broth
  • 2 cups baby kale
  • 1 large Honeycrisp apple, diced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper directly on a parchment-lined baking sheet. Spread in a single layer and roast for 30 minutes, flipping once, until the edges are charred and the centers are tender.
  2. While the squash roasts, rinse the quinoa under cold water in a fine-mesh sieve. Heat a medium saucepan over medium heat and 'toast' the dry grains for 2 minutes until fragrant. Add the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
  3. In a small glass jar, combine the remaining 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Shake vigorously until the dressing is emulsified.
  4. In a large wooden salad bowl, combine the warm quinoa and roasted squash. Add the baby kale, diced Honeycrisp apple, dried cranberries, toasted pecans, and crumbled feta cheese.
  5. Drizzle the zesty balsamic dressing over the salad and toss gently to coat. Serve warm or at room temperature.