Harvest Quinoa & Roasted Veggie Salad

• 1 cup tri-color quinoa, cooked and cooled

• 4 cups kale, stems removed and finely chopped

• 1 medium butternut squash, peeled and cubed

• 2 cups Brussels sprouts, halved

• 1 large honeycrisp or fuji apple, thinly sliced

• ¼ cup dried cranberries

• ¼ cup raw pumpkin seeds (pepitas)

• 2 tbsp avocado oil (for roasting)

• 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, pinch of sea salt

Instructions:

1. Preheat your oven to 400°F.

2. Toss the cubed butternut squash and halved Brussels sprouts with avocado oil and a pinch of salt on a baking sheet. Roast for 20–25 minutes until the edges are golden and tender. Let them cool slightly.

3. While the veggies roast, place the chopped kale in a large bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt, then "massage" the kale with your hands for 2 minutes until it becomes dark green and tender.

4. Add the cooked quinoa, roasted squash, and roasted Brussels sprouts to the kale bowl.

5. Whisk the dressing ingredients together in a small jar.

6. Fold in the apple slices, dried cranberries, and pumpkin seeds.

7. Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated.