Roasted Butternut Squash with Apple-Quinoa Salad

Ingredients:

For the Butternut Squash:

1 butternut squash, cut into ½” pieces

2 tablespoons olive oil

2 tablespoons za’atar (or any warm spices)

Salt & pepper to taste

For the candied pecans:

1 cup pecans

2 tablespoons sugar

2 tablespoons water

1 teaspoon seasoning of your choice

For the Quinoa Salad:

4 cloves garlic, minced

½ yellow onion, finely chopped

1 apple, peeled & diced

4 cups cooked quinoa

¼ cup maple syrup

Pinch cayenne pepper

4 cups baby kale, coarsely chopped

For the Apple-Ginger Vinaigrette:

2 tablespoons apple cider vinegar

6 tablespoons extra virgin olive oil

2 tablespoons honey

1 tablespoons crystallized ginger, diced

1 teaspoon whole grain mustard

1 teaspoon fresh thyme, chopped

Salt & Pepper to taste

For garnish:

Crystallized ginger, diced

Method:

1. Preheat oven to 425 degrees.

2. Spread squash cubes on a baking sheet and drizzle with 2 tablespoons olive oil.  Sprinkle with seasoning and season with salt and pepper to taste.  Toss to coat, make sure it is in a single layer.  Bake 25 minutes or until fork tender and lightly browned, turning once.  Let cool.

3. Make pecans by heating water and sugar together in a 8” fry pan.  Once sugar is dissolved add pecans and seasoning.  Saute until pecans are coated and well candied.  Dry in parchment or a silicone liner.

4. Make the dressing by placing all items together in a jar and shaking.  Set aside.

5. In a large skillet heat 2 tablespoons olive oil over medium heat.  Add garlic, onion and a pinch of salt and saute for one minute.  Add apple and saute until soft.  Stir in quinoa, syrup and cayenne, cook 6 to 8 minutes or until quinoa is crispy.  Transfer to a large bowl.  Stir in kale until just wilted.  

6. To serve, top with sweet potatoes, ginger and pecans.  Drizzle with dressing.  Enjoy!