1 cup minced kale, from 1 extra large leaf, or 2 small
½ cup pomegranate arils or dried cranberries
¼ cup minced onion
2 garlic cloves, minced
¼ cup each: olive oil and red wine vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 400 F.
Toss butternut squash with 1 TBS olive oil on a parchment lined baking sheet. Sprinkle with sea salt, and spread out on the sheet. Roast in the preheated oven for 15 minutes. Toss the squash, and cook another 15 minutes, or until tender.
Meanwhile. Mix quinoa with 3 cups water in a pot or rice cooker. Cook until the water is absorbed and the quinoa is fluffy.
Mix together quinoa, butternut squash, kale, pomegranate or cranberries, and onion.
In a liquid measuring cup, combine garlic, olive oil, red wine vinegar, Dijon, salt and pepper. Whisk to combine. Pour dressing over the quinoa mixture and serve immediately.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-squash-quinoa-salad-with-kale/