2 cups raw, peeled butternut squash cut into 1/2” cubes
2 cups prepared quinoa, cooled
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch sea salt
1/2 cup + 2 tablespoons olive oil, plain or flavoured
1/3 cup + 2 tablespoons white balsamic, plain or flavoured
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper
Preheat oven to 400F.
In a large bowl, whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic. Add cubed butternut squash and toss. Place squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until golden brown. Allow to cool.
In a blender or food processor, add all dressing ingredients. Process to combine well.
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 remaining squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.