Ingredients: Makes 4 Servings
- 4 cups Butternut Squash, diced into cubes
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 3/4 cup dry Quinoa
- 1.5 cup water
- 8 cups Kale Leaves, finely chopped
- 2 tablespoons Balsamic Vinegar
- Sea Salt & Black Pepper to taste
- 1/2 cup Pumpkin Seeds
- 1/2 cup Dried Unsweetened Cranberries
- 1/4 cup goat cheese (leave out if vegan)
Preheat oven to 420ºF. Line a baking sheet with parchment paper. Toss the cubed butternut squash in half the olive oil and spread across the sheet. Bake for 20 to 25 minutes, until lightly browned.
While squash is cooking, rinse and cook quinoa according to package directions.
Heat remaining olive oil in a large skillet over medium-low heat. Add kale and sauté until wilted (about 3 to 5 minutes). Turn off the heat.
Add the cooked quinoa, roasted butternut squash, and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste.
Top with pumpkin seeds, dried cranberries, and goat cheese.
Erin Dragutsky is the co-founder of 901 Nutrition, LLC and a licensed, registered dietitian in Memphis. Erin specializes in helping clients with eating disorders and disordered eating habits. She is passionate about helping clients ditch their diets for good, find food freedom, and develop a positive relationship with food. 901nutrition.com, 901.800.9526