Getting Ready for the Holidays? Another yummy recipe...

this yummy recipe comes from gardein.  This is on my to do list.

Ingredients

cooking the squash

• 1-1½ lbsbutternut squash, chopped, seeded and peeled
• 2 clovesgarlic, minced
• 2 tbspolive oil

• ¼ tspsea salt, fine
• ¼ tspblack pepper

cooking the quinoa

• 1 cuprainbow quinoa

• 1½ cupswater

making the dressing

• 2 tsporange zest (approx. ½ an orange)
• ½ cuporange juice, fresh
• 1 tbspmaple syrup or agave

• 2 tbspolive oil
• 1 tspsea salt, fine
• ½ tspblack pepper, coarse

making the salad

• 3 leavescurly kale, shredded
• ½ cupdried cranberries

• 1pomegranate, seeded
• ½ cuppumpkin seeds (pepitas) dressing

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preparation

COOKING THE SQUASH

Preheat the oven to 375°F. Toss the butternut squash and garlic with the 2 tbsp olive oil, salt and pepper on a large baking sheet. Spread in a single layer and roast for 30 minutes, being sure to turn the squash halfway through. Squash should be firm, but tender. Remove from oven and let cool slightly.

COOKING THE QUINOA

Rinse quinoa until water is clear. Place in a saucepan with the 1½ cups water over medium heat. Bring to a boil and reduce to a low simmer. Cook for 15-20 minutes or until all the water is absorbed.

MAKING THE DRESSING

Stir together the orange zest, juice, and maple syrup. Add the olive oil salt and pepper and whisk until incorporated. Taste, and adjust seasonings if needed.

MAKING THE SALAD

In a large bowl, combine the cooked quinoa, squash, shredded kale, and cranberries. Pour in the dressing and toss until evenly coated. Garnish with pomegranate seeds and pepitas and serve.