Ingredients
Units
Scale
- 1 medium butternut squash (sliced into small-medium sized chunks)
- 3-4 cups kale leaves
- 2 cups arugula or baby spinach
- 1/2 cup pumpkin seeds aka peptides
- 2-3 tbsp olive oil
- salt + black pepper (to taste)
- 1 1/2 cups cooked quinoa
- 1/2 tsp cayenne pepper powder
- 1/2 tsp ground cinnamon
Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1/2 - 1 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 2 garlic cloves (grated)
- chili flakes (optional)
- salt + black pepper (to taste)
Instructions
- Pre-heat oven to 218°C/ 425°F
- Roasted squash & pumpkin seeds: Place butternut squash chunks onto a baking sheet lined with parchment paper. Drizzle over olive oil, and then sprinkle with ground cinnamon, salt and black pepper. Give everything a good mix together and bake for 25-30 minutes, flipping halfway, Once it's done, toss the pumpkin seeds with a little oil, salt, and cayenne pepper powder. Bake for 2-3 minutes.
- Apple cider vinaigrette: In a jar, add the apple cider vinegar, maple syrup, olive oil, dijon mustard, grated garlic cloves, chili flakes, salt and black pepper. Give it a good shake.
- Final touches: Into a bowl, add the kale and pour over 2-3 tbsp of the vinaigrette. Massage the kale for a few minutes or until it becomes more delicate. Add over the warm roasted squash, pumpkin seeds, and quinoa. Pour over the remaining vinaigrette, toss together and enjoy!
Nutrition
- Calories: 361