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:
Preheat oven to 425 degrees.
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.
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.
Make the dressing by placing all items together in a jar and shaking. Set aside.
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.
To serve, top with sweet potatoes, ginger and pecans. Drizzle with dressing. Enjoy!