INGREDIENTS

• 1 cup dry quinoa
• 2 cups chicken broth (no Salt Added)
• 2 tbsp. Extra Virgin Arbequina Extra Virgin Olive Oil
• ¼ tsp each  Himalayan Sea Salt and pepper
• 1 small butternut squash, cubed
• 1/2 Package Trill Granola (crumpled)
• 3/4 cup Pomegranate seeds
• 4 cups chopped kale leaves
• ½ cup crumbled feta cheese

 FOR THE DRESSING:

• 2 tbsp Pomegranate-Quince Balsamic Vinegar
• ¼ cup Arbequina Extra Virgin Olive Oil
• 1 tbsp Vermont Maple Balsamic Vinegar (optional)
• 1 tsp Dijon mustard
• Pinch of Himalayan Sea Salt

INSTRUCTIONS

1. Preheat the oven to 375 F.
2. Cook quinoa in broth according to package directions.
3. Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender when pierced with a fork.
4. Meanwhile combine dressing ingredients in a small bowl or jar and whisk until well combined.
5. Place kale in a large bowl and pour half the dressing on. Massage leaves for about 2-3 minutes until softened. Next add cooked quinoa, squash, pomegranate seeds and feta cheese and mix until ingredients are equally distributed.
6. Pour desired amount of remaining dressing over the salad and mix.
7. Place salad in fridge for at least 30 minutes to allow flavors to come together.