Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Name: Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds
Ingredients: 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick; 2 tablespoons of EVOO; 2 tablespoons of Honey Ginger Balsamic; 1 teaspoon sea salt; freshly ground pepper; 1/4 cup tightly packed fresh sage leaves; 1/3 cup + 1/4 cup shelled, toasted pumpkin seeds; 1/3 cup EVOO or Mushroom Sage Olive Oil; 1/3 cup + 1/3 cup ricotta, feta, or grated Pecorino can be used as a substitute; sea salt; pepper

oliveoilco.ca

Organic kale, quinoa, roasted butternut squash, and toasted pumpkin seeds in a vibrant salad—crafted with honey ginger balsamic and olive oil. Perfect for health-conscious diners. Shop now!

View full recipe on oliveoilco.ca

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at oliveoilco.ca.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Parchment paper
Mixing bowl
Whisk
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Food processor
Blender
Spoon
Serving platter

Ingredients

1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of EVOO
2 tablespoons of Honey Ginger Balsamic
1 teaspoon sea salt
freshly ground pepper
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup EVOO or Mushroom Sage Olive Oil
1/3 cup + 1/3 cup ricotta, feta, or grated Pecorino can be used as a substitute
sea salt
pepper