1 Butternut squash
1 large apple
1 bunch of kale
2 tbsp of dried cranberries berries
2 tbsp of pomegranate seeds
One cup of chopped spiced pecans
1 cup of goat cheese
1/2 cup of cooked quinoa
Apple cider dressing (see recipe below)
Directions
Step One: Roast the Butternut Squash
Butternut squash: or any orange squash you prefer.
De-skin/de-seed
Cut in cubes
Cover in safflower oil
Roast in oven at 350 degrees for 20 minutes
Take squash out and set aside to cool
Step Two: Make the Quinoa
Make 1 cup of quinoa per the directions of the brand
Set aside for 1 cooked cup for salad and use the rest in something else fun like a breakfast bowl (add fruit, nuts, almond milk, honey, cinnamon, and/or bananas)
Step Three: Prepare the Kale
Wash your kale (about one bunch)
Remove the stem
Slice the kale into thin strips (chiffonade)
Set aside
Slice apple into strips (julienne); Set apple aside in water to keep from oxidizing.
Step Four: Snazz up Pecans
Purchase or make your own spiced pecans
Chop them up and take some goat cheese, roll the cheese into balls and put in the nuts to crust the outside of the goat cheese.
Step Five: Make the Dressing
1/4 cup of olive oil
1/4 cup of safflower oil
1/3 cup of apple cider vinegar
1 tbsp of stoneground mustard
1/2 tsp of chopped fresh garlic
1 tsp of maple syrup
Dash of cinnamon
Dash of nutmeg
Salt
Mix together, mustard, maple syrup, garlic, and seasoning
Mix in Apple cider vinegar and then slowly mix in oils
Step Six: Assemble
First mix together the kale, the quinoa, and the cranberries
Then top with apples, butternut squash, and pecan crusted goat cheese balls
Sprinkle the pomegranate seeds so colors are all over the top of the salad!
Enjoyyyyyy! Warning::: this one is delicious!