Kale, Quinoa & Roasted Butternut Squash Salad W/ Toasted Pumpkin Seeds

Salad
2 cups raw, peeled butternut squash cut into 1/2" cubes.
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt

Dressing
1/2 cup +2 tablespoons UP EVOO or any Infused Olive Oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic (or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper

Preheat the oven to 400 F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic. Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.

In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly. 

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino. 

Serves 6-8
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shipping notes

NOTE TO ONLINE CUSTOMERS: During the Canada Post strike, we are using UPS for our shipping needs.

Please be aware that WE DO NOT SHIP TO THE U.S.A. or to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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