"Make the squash: Preheat the oven to 375℉ Add the cubed butternut squash to a baking pan and toss with oil. Season with salt and pepper. Roast in the preheated oven for 45-55 minutes or until slightly golden brown on the edges, tossing the squash halfway through the baking time. Allow the squash to cool for 15-20 minutes before adding to the salad."
"Make the quinoa: In a fine mesh strainer, rinse the quinoa. Add the quinoa, water, and a pinch of salt to a small saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook covered for 15 minutes. Remove from heat and let sit for 10 minutes. Uncover and toss with a spoon or fork. Allow quinoa to cool before adding it to the salad."
Roasted butternut squash is peeled, cubed, tossed with oil, seasoned, and roasted until slightly golden, then cooled before assembling. Quinoa is rinsed, simmered with water and salt for 15 minutes, rested for 10 minutes, fluffed, and cooled. Chopped curly kale, diced apple, celery, thinly sliced red onion, crumbled feta, roasted pumpkin seeds, pecans, and pomegranate seeds are combined with the cooled squash and quinoa. An apple cider vinaigrette of oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper dresses the salad. The salad can be served as a side or a hearty main, with optional protein added.
Read at Alternative Medicine Magazine
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