Ingredients

  • 2 cups raw, peeled butternut squash cut into 1/2” cubes
  • 2 cups prepared quinoa, cooled
  • 1/2 cup pepitas (toasted pumpkin seeds)
  • 1/2 cup shaved Pecorino
  • 6 cups washed, dried kale
  • pinch of sea salt

Ingredients for Dressing

  • 1/2 cup + 2 Tbsp J. Olive Co. Cilantro & Roasted Onion
  • 1/3 cup + 2 Tbsp J. Olive Co.¬†Grapefruit Balsamic
  • 2 Tbsp minced shallot
  • 2 Tbsp grainy mustard
  • pinch of sea salt
  • fresh ground pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Whisk 2 Tbsp Cilantro & Roasted Onion with 2 Tbsp of Grapefruit Balsamic. Add the butternut squash and toss to dress with the oil and balsamic. Place the butternut squash in a single layer on a baking sheet and roast for 25 minutes. Allow to cool.
  3. In a blender or food processor, add all of the dressing ingredients and combine well. Adjust seasoning accordingly.
  4. Combine 1/2 of the butternut squash, quinoa and kale. Arrange on a large platter. 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.

Original recipe found at Monadnock Oil & Vinegar Co.