Kale Quinoa Montmorency Tart Cherry Salad with Salmon - Choose CherriesChoose Cherries

Ingredients

• 1 1/2 cups cubed butternut squash (1/2 inch cubes)
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon rubbed sage
• 2-7 ounce salmon filets
• 1 teaspoon extra virgin olive oil
• 4 lemon slices
• 1/4 cup apple cider vinegar
• 3 tablespoons Montmorency tart cherry concentrate
• 2 tablespoons extra virgin olive oil
• 2 tablespoons shallot, minced
• 1 large garlic clove, minced
• 2 teaspoons honey
• salt and pepper to taste
• 1 bunch curly kale, stems removed and finely chopped
• 1 tablespoon extra virgin olive oil
• 2 cups cooked quinoa (hot or chilled)
• 1 cup dried Montmorency tart cherries
• 1/2 cup toasted walnuts