Roasted Butternut Squash & Quinoa Salad - Vegan | La Preferida

Ingredients

• For the Salad:
• 2 cups cooked quinoa
• 2 cups butternut squash, cubed
• 2 Tbls La Preferida Olive Oil
• 2 Tbls Organic La Preferida Agave
• 1 cup La Preferida Purple Hominy, drained
• 1 cup chopped kale
• 15 oz can La Preferida Kidney Beans, drained
• 1/4 cup fresh dill, chopped
• 1/4 cup pumpkin seeds
• 1 Tbls La Preferida Olive Oil
• 2 Tbls La Preferida Organic Diced Green Chiles
• sea salt and pepper to taste
• For the Vinaigrette:
• 1/2 white onion, sliced
• 1 cup La Preferida Olive Oil
• 2 cups apple cider
• 3 Tbls apple cider vinegar
• 1 garlic clove, minced
• 1 tsp sea salt