Kalesalad With Raw Butternut Squash And Sprouties

• The Salad
• 4 cups chopped kale
• 2 cups cubed butternut squash
• 1 cup (large cup) sprouties (or use chickpeas instead)
• 3 cups cooked quinoa (1,5 cup uncooked)
• 1 egg, per person
• 4 tablespoons extra virgin olive oil
• Vinaigrette
• 1/3 cup extra virgin olive oil
• 4 tablespoons (kikkoman) soy sauce
• 2 teaspoons (full) sambal Oelek
• 2 tablespoons of the best mayonnaise or veggienaise you can find. (preferably without sugar)
• 2 teaspoons Dijon Mustard
• Freshly ground pepper to taste

1. Cook the quinoa according to its directions
2. Cut out the large and thick stems from your kale, also the smaller tough ones between the leaves.
3. Wash it well, and drain.
4. Transfer the kale to a mixing bowl, add 2 tbsp of olive oil, and massage well in with your hands.
5. Cut a large enough piece off your butternut squash. Get rid of the peel.rnAnd cut it into little cubes.
6. Stirfry the sprouties in 2 tbsp of olive oil for about 5 minutes on medium heat. Lower the heat when you think they'll burn.
7. For the vinaigrette mix in the olive oil, mustard, sambal oelek, soy sauce and pepper. And of course the mayonnaise. Shake or mix it well.
8. Add all vegetables and the quinoa to the bowl. Than add the sauce, and whisk together. If neccessary, bring to taste with salt and frehly ground pepper.
9. Bake one egg per person, sunny side up, and serve immediately!

salad, chopped kale, butternut squash, quinoa, egg, extra virgin olive oil, vinaigrette, extra virgin olive oil, soy sauce, oelek, mayonnaise, dijon mustard, freshly ground pepper

Taken from food52.com/recipes/25404-kalesalad-with-raw-butternut-squash-and-sprouties (may not work)