Kale Butternut Squash Salad

• FOR THE SQUASH:
• 2 cups Butternut Squash, Peeled And Chopped
• 1-1/2 teaspoon Extra Virgin Olive Oil
• FOR THE DRESSING:
• 1/4 cups Extra Virgin Olive Oil
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Pure Maple Syrup
• 1 clove Garlic, Minced
• 1/2 Tablespoons Fresh Rosemary, Chopped
• FOR THE SALAD:
• 2 cups Kale, Thinly Sliced And Massaged
• 1/2 cups Leeks, Thinly Sliced
• 1/4 cups Basil, Thinly Sliced
• 1/2 cups Dried Cherries Or Cranberries
• 2 cups Cooked Quinoa

1. First prepare the squash. Preheat oven to 425u0b0F. Toss squash with the oil and a dash of salt and pepper. Spread onto a rimmed baking sheet and roast for 15 minutes. Then stir and roast until tender and brown, approximately 10-15 more minutes. Remove from oven and set aside when done.
2. Prepare dressing by pureeing those ingredients in a food processor or vigorously whisking to combine.
3. Combine kale, leeks, cherries and basil in large bowl. Add quinoa and roasted squash. Stir in dressing and add salt and pepper if necessary. Serve at room temperature.
4. Recipe adapted from heartbeetkitchen.com who adapted from the Smitten with Squash Cookbook.

butternut, olive oil, dressing, ubc, salt, black pepper, balsamic vinegar, maple syrup, clove garlic, fresh rosemary, salad, massaged, leeks, ubc, dried cherries, quinoa

Taken from tastykitchen.com/recipes/salads/kale-butternut-squash-salad/ (may not work)