Fall Butternut Quinoa Salad

ingredients

*goat cheese, or another protein option can replace chick peas if preferred

1 cup dry quinoa

5 cups chopped butternut squash (1 small squash)

4 cups chopped kale

1 medium apple

1 15 oz can chickpeas, rinsed & drained (or at least 2 oz goat cheese)

1/2 cup pecans

3 tablespoons olive oil divided

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1/2 teaspoon maple syrup

1/8 teaspoon cinnamon

1/8 teaspoon dried sage

salt + pepper to taste

instructions

Preheat oven to 400ºF. In a medium bowl, toss chopped butternut squash with one tablespoon of olive oil and pepper. Once coated, place the squash on a baking sheet and roast for 30-40 minutes, flipping halfway through.

After flipping the squash, start quinoa. Bring 2 cups of water to a boil, add dry quinoa, and let simmer for 8 – 10 minutes. While the squash and quinoa are cooking, prepare apple and pecans. Core the apple, then chop it into bite-size pieces. Chop the pecans (minimally), then toast them using a toaster or small fry pan.

Allow squash and quinoa to cool for 15 minutes before assembling salad. Toss quinoa, squash, kale, apple, chickpeas, and pecans in a large bowl.

Whisk remaining two tablespoons of olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, and salt in a small bowl. Pour over the salad (crumbling goat cheese if used at this point) and toss again to coat. Serve immediately.

*makes 6 servings, from simplyquinoa