On Tap Oil & Vinegar Recipe Detail

Kale, Quinoa, & Roasted Butternut Squash Salad

Tasty and different.

Ingredients:

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 (try our Raincoast Flor de Sal

DRESSING

• 1/2 cup + 2 Tbsp EVOO or any infused olive oil
  (try Lemon Fused Olive Oil)
• 1/3 cup + 2 Tbsp Grapefruit White Balsamic
  (or any white balsamic of your choice)
• 2 Tbsp minced shallot
• 2 Tbsp 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 tablespoons of balsamic. Add the cubed butternut squash and toss to dress. 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.