Organic Kale, Quinoa, & Roasted Butternut Squash Salsa 

Ingredients for Salad:
  • 2 cups raw, peeled butternut squash cut into 1/2" cubes.
  • 2 cups prepared quinoa, cooled (optional)
  • 1/2 cup Stony Brook Pepitas
  • 1/2 cup shaved Pecorino
  • 6 cups washed, dried mixed greens or baby kale
  • pinch of sea salt
​
​Ingredients for Dressing:
  • 1/2 cup +2 tablespoons MOV Extra Virgin Olive Oil or any of our infused olive oil of your choice
  • 1/3 cup + 2 tablespoons MOV Grapefruit White Balsamic ( or any of our white balsamic of your choice)
  • 2 tablespoons minced shallot
  • 2 tablespoons grainy mustard
  • pinch of sea salt
  • fresh ground pepper
​Directions:
Preheat the oven to 400 F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic,  Add the cubed butternut squash and toss to dress with olive oil and balsamic.

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 (pepitas), and add shaved Pecorino. 

Serves 6-8
Enjoy!!