Salad:
2 cups raw, peeled butternut squash cut into 1/2″ cubes (*see info below to roast squash before adding to salad).
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt
*For Roasting the Butternut Squash:
Preheat the oven to 400 F.
2 Tablespoons Olive Us Ultra Premium extra virgin olive oil (or infused olive oil of your choice)
2 Tablespoons Olive Us Grapefruit White Balsamic (or any white balsamic of your choice)
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.
Dressing:
1/2 cup Olive Us Ultra Premium extra virgin olive oil (or infused olive oil of your choice)
1/3 cup Olive Us Grapefruit White Balsamic (or any white balsamic of your choice)
2 Tablespoons minced shallot
2 Tablespoons grainy mustard
pinch of sea salt
fresh ground pepper
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, and add shaved Pecorino.
Serves 6-8