Fall Harvest Quinoa And Kale Salad

• FOR THE SALAD:
• 1 Small Acorn Squash
• 1/2 Tablespoons Olive Oil
• 1/2 Tablespoons Maple Syrup
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 6 cups Chopped Kale
• 1-1/2 cup Cooked Quinoa
• 1 Large Apple
• 1/4 cups Pistachios
• FOR THE DRESSING:
• 1/2 cups Apple Cider Vinegar
• 2 Tablespoons Almond Butter
• 2 Tablespoons Maple Syrup
• 1 teaspoon Dijon Mustard
• 1 clove Garlic

1. Preheat the oven to 375u0b0F.
2. Arrange the squash on a large lined baking sheet. Drizzle olive oil and maple syrup over the squash. Sprinkle with salt and pepper. Roast in the oven for 25 minutes.
3. While the squash is roasting, prepare the dressing. Add all dressing ingredients to a blender or Nutribullet. Or simply add them to a bowl. Blend until the dressing is smooth and creamy. Without a blender, simply whisk the ingredients together until smooth.
4. When the squash is done roasting, let it cool for about 10 minutes.
5. To a large salad bowl, add the kale, quinoa, apple, pistachios, and squash slices. Pour the dressing over the salad and toss to combine.

salad, acorn squash, olive oil, maple syrup, salt, ubc, quinoa, apple, ubc, dressing, apple cider vinegar, almond butter, maple syrup, dijon mustard, clove garlic

Taken from tastykitchen.com/recipes/salads/fall-harvest-quinoa-and-kale-salad/ (may not work)