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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This salad is a wonderful welcome to the fall season. Hearty kale holds up nicely to roasted squash and quinoa. The sweet and spicy pepitas are literally addictive, so try not to eat the whole pan straight out of the oven!
2 small delicata or acorn squash
3 tablespoons Tuscanini Olive Oil, divided
salt, to taste
black pepper, to taste
10 ounces fresh kale
1/2 cup tricolor quinoa, cooked according to package directions
1/2 cup Gefen Dried Cranberries
1/2 cup pepitas (pumpkin seeds)
1 tablespoon Tuscanini Olive Oil
1 tablespoon honey
1/2 teaspoon cinnamon
pinch of cayenne pepper
1/4 cup Tuscanini Olive Oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon Tuscanini Apple Cider Vinegar
1/4 teaspoon fine sea salt
pinch of black pepper
Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper. Wash delicata squash thoroughly and cut in half lengthwise. Scoop the seeds out and thinly slice into half moons. Spread squash onto one baking sheet and toss with one tablespoon olive oil, salt, and pepper. Roast for 15 to 20 minutes.
On the second baking sheet, toss pumpkin seeds with olive oil, honey, cinnamon, and cayenne pepper. Roast for eight to 10 minutes (keep on eye on them, they burn quickly).
Meanwhile, heat remaining two tablespoons oil in a pan. Sauté kale (you will have to work in batches) for three to five minutes, until bright green and crisp-tender. Season with salt to taste.
Whisk dressing ingredients until combined. Toss kale with dressing just before serving and top with roasted squash, quinoa, craisins, and pepitas.
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