RECIPE BY ANGIE WILLOUGHBY | THE GREEN BAKER
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INGREDIENTS:
Salad
1 small butternut squash peeled, seeded, and diced into 1.5 cm (1/2-inch) cubes
4 tablespoons TGB oil, divided into two
1 cup uncooked quinoa
2 cups water
2 cups chopped kale leaves
1/4 cup dried cranberries
1/3 cup chopped pecans
2 small Royal Gala apple diced into 1/2-inch cubes
3 tablespoons pumpkin seeds, roasted
1 cup crumbled feta cheese
salt and freshly ground pepper
Apple Cider Vinaigrette
2 tablespoons apple cider vinegar
2 tablespoons infused oil
2 tablespoons freshly-squeezed orange juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
DIRECTIONS:
1. Pre-heat the oven to 375 degrees F. In a large bowl, toss the cubed butternut squash with 2 tablespoon of coconut oil, salt and pepper.
2. Spread it out in a single even layer on a baking sheet covered with parchment paper. Bake for 20-25 minutes, or until the butternut is tender.
3. Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
4. When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
5. Put the chopped kale in a medium bowl with 1/2 tablespoon of the infused oil. Use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
6. Prepare the apple cider vinaigrette: mix all the ingredients in a glass jar with a lid and shake well until combined.
7. In a large mixing bowl, add the quinoa, kale, apples, cranberries, pecan, feta cheese and pumpkin seeds, pour the dressing, toss and serve
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Website is www.thegreenbkr.com
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