1 medium butternut squash
2 cups cooked tri-color quinoa
1 bunch kale with stems removed and chopped
½ cup dried cranberries
¼ cup pumpkin seeds
1 can (15oz) chic peas rinsed and drained
1 Tablespoon olive oil
2 Tablespoons Garden of Life Coconut Oil
2 garlic cloves - finely chopped
zest of 1 orange
2 Tablespoons orange juice
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup chopped parsley for garnish and reduced balsamic vinegar (optional)
Preheat oven to 425 degrees.
Halve the butternut squash, remove seeds and place on cookie sheet.
Sprinkle each piece with salt and pepper then drizzle with olive oil and cook for 45 minutes.
While squash is cooking, make the quinoa salad.
Heat coconut oil in a pan on medium heat then add kale and cook for about 5 minutes.
Reduce heat to low and add in garlic, oregano, orange zest, quinoa, orange juice, cranberries, chic peas, salt and pepper.
Remove from heat.
Once squash is done cooking and has cooled, remove flesh leaving a ½ inch thick border around the sides and bottom.
Scoop salad into each piece and top with parsley and reduced balsamic vinegar.