Name: Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds
Prep time: 10 min
Cook time: 25 min
Yield: 8 servings
Ingredients: 2 cups raw butternut squash (peeled, cut into 1/2" cubes); 2 cups quinoa (prepared, cooled); 2 tbsp Frescolio Herbes de Provence Infused EVOO; 2 tbsp Frescolio Grapefruit White Balsamic Vinegar; 1/2 cup pumpkin seeds (toasted); 1/2 cup parmesan cheese (shaved (omit for vegan option, or sub with something salty like chopped olives)); 6 cup baby kale (washed and dried); salt (to taste); 1/2 cup Frescolio Herbes de Provence Infused EVOO; 1/3 cup Frescolio Grapefruit White Balsamic Vinegar; 2 tbsp shallot (minced); 2 tbsp dijon mustard; salt (to taste); pepper (to taste)

Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Servings	Prep Time	Cook Time
8servings	10minutes	25minutes

Servings	Prep Time
8servings	10minutes

Cook Time

25minutes

Ingredients

Salad
2 cups raw butternut squash peeled, cut into 1/2" cubes
2 cups quinoa prepared, cooled
2 tbsp Frescolio Herbes de Provence Infused Olive Oil
2 tbsp Frescolio Grapefruit White Balsamic Vinegar
1/2 cup pumpkin seeds toasted
1/2 cup parmesan cheese shaved (omit for vegan option, or sub with something salty like chopped olives)
6 cup baby kale washed and dried
salt to taste
Dressing
1/2 cup Frescolio Herbes de Provence Infused Olive Oil
1/3 cup Frescolio Grapefruit White Balsamic Vinegar
2 tbsp shallot minced
2 tbsp dijon mustard
salt to taste
pepper to taste

Servings: servings

Units:

Ingredients

Salad
2 cups raw butternut squash peeled, cut into 1/2" cubes
2 cups quinoa prepared, cooled
2 tbsp Frescolio Herbes de Provence Infused Olive Oil
2 tbsp Frescolio Grapefruit White Balsamic Vinegar
1/2 cup pumpkin seeds toasted
1/2 cup parmesan cheese shaved (omit for vegan option, or sub with something salty like chopped olives)
6 cup baby kale washed and dried
salt to taste
Dressing
1/2 cup Frescolio Herbes de Provence Infused Olive Oil
1/3 cup Frescolio Grapefruit White Balsamic Vinegar
2 tbsp shallot minced
2 tbsp dijon mustard
salt to taste
pepper to taste

Servings: servings

Units:

Instructions

Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive-oil with 2 tablespoons of balsamic vinegar, add the cubed butternut squash and toss to dress. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds and shaved parmesan, if using.

Recipe Notes

This recipe uses Frescolio's Herbes de Provence Infused EVOO and the Grapefruit White Balsamic Vinegar. You could also use any of the following EVOOs and balsamic vinegars for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.