The Zestiest Fall Harvest Salad with Apple Cider Vinaigrette Recipe - Beard and Bonnet

Ingredients

• 1 small butternut squash, peeled, seeded, and diced
• 2 cups (130 g) chopped kale leaves
• ⅔ cup (120 g) raw quinoa
• 1 cup (240 ml) water
• ½ tablespoon olive oil
• 2 small apples, cored and sliced or diced
• Salt
• Freshly ground black pepper
• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) pecans, roughly chopped
• ⅓ cup (50 g) crumbled feta cheese
• 1 ½ tablespoons roasted pumpkin seeds
• 3 tablespoons extra virgin olive oil
• 2 ½ tablespoons apple cider vinegar
• ¾ tablespoon honey or maple syrup
• 1 ½ teaspoons Dijon mustard
• 1 garlic clove, minced
• Ground black pepper