Ingredients: For The Salad
- 2 cups raw, peeled butternut squash cut into 1/2″ cubes
- 2 cups prepared quinoa, cooled (optional)
- 1/2 cup toasted pumpkin seeds
- 1/2 cup shaved Pecorino
- 6 cups washed, dried mixed greens or baby kale
- pinch of sea salt
Ingredients: For The Dressing
- 1/2 cup + 2 tablespoons Ultra Premium Olive Oil, or any infused olive oil of your choice
- 1/3 cup + 2 tablespoons Grapefruit White Balsamic, or any white balsamic of your choice
- 2 tablespoons minced shallot
- 2 tablespoons grainy mustard
- pinch of sea salt
- fresh ground pepper
Directions
- Preheat the oven to 400 F.
- In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic.
- Add the cubed butternut squash and toss to dress with olive oil and balsamic.
- Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.
- Allow to cool.
- In a blender or food processor, add all of the dressing ingredients.
- Process to combine well, and adjust seasoning accordingly.
- Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.
- Add some dressing and toss to combine.
- Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Serves 6-8
Re-posted from the Veronica Foods blog.