Maple Roasted Squash Quinoa Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Preheat oven to 400 degrees F

Step 2

Step 2: Place cubed squash in single layer on baking sheet. Drizzle with avocado oil and maple syrup. Add salt and pepper to taste. Bake 15-20 minutes, until tender.

Step 3

Step 3: While squash is baking, bring broth (or water) and quinoa to a boil in a medium-sized saucepan. Once boiling, reduce to a simmer and cover. Cook for 15 minutes.

Step 4

Step 4: While quinoa and squash are cooking, chop up the onion, kale and fresh herbs.

Step 5

Step 5: In a small bowl, combine all the ingredients for the dressing. Sitr or shake to combine.

Step 6

Step 6: Once quinoa is done, remove pan from heat. Stir in the kale, red onion and chickpeas. Cover pan and allow kale to wilt.

Step 7

Step 7: Drizzle enough dressing over the mixture to moisten, stir to combine. Set aside the remainder of the dressing.

Step 8

Step 8: Add the squash, cranberries and pumpkin seeds to the pan with the quinoa and gently combine.

Step 9

Step 9: Add remaining dressing to taste. Allow to sit for 5 minutes to meld the flavors.

Step 10

Optional add-ins: goat cheese, pear or apple. Can also replace pumpkin seeds with any seed or nut you desire.

Step 11

Can be reheated for leftovers.