It is nice to add a lot of interesting ingredients and have a salad with leftovers or not.
Serves 6
Preheat the oven to 400ºF (200ºC)
Use organic if all possible.
1/3 cup +2 Tbs. (100 ml) olive oil
1/4 cup (60 ml) apple cider vinegar
1 Tbs. lemon juice
dash of salt and black pepper
1/4 tsp. paprika
1 small butternut squash, peeled and cut into 1/2-inch (12 mm) cubes
1 bunch curly kale, remove stems and sliced thinly
1/4 cup (30 g) each: dry quinoa, cooked and chopped red onion
1 apple, chopped
1/2 cup (65 g) dried raisins
1 cup (130 g) hopped walnuts
1. Whisk 1/3 cup (80 ml) oil, apple cider vinegar, lemon juice, salt and pepper. Set aside.
2. Gross squash with the rest of the oil and paprika.
3. Place squash on a baking sheet and roast about 25-30 minutes.
4. Combine the kale, cooked quinoa, apple, raisins, walnuts and onion in a bowl.
5. Add the roasted squash and serve warm.
