Harvest Kale and Quinoa Salad with Roasted Delicata Squash

Ingredients for 3x Batch:

Greens:

• 3 bunches Tuscan kale, ribs removed and sliced
• 12 cups other leafy greens (arugula, romaine, spring mix, etc)
• 4.5 tablespoons extra virgin olive oil
• 3 squeezes of lemon
• 3 pinches of salt

Squash:

• 3 delicata squash, sliced
• 3-6 tablespoons extra virgin olive oil
• 1.5 teaspoons kosher salt
• 1.5 teaspoons fresh cracked pepper

Pecans:

• 4.5 cups pecans
• 4.5 tablespoons brown sugar
• 3-6 tablespoons water

Dressing:

• 3 tablespoons grainy mustard
• 9 tablespoons apple cider vinegar
• 3 tablespoons pure maple syrup
• 15 tablespoons extra virgin olive oil
• Salt and pepper to taste

Assembly:

• 3 apples, chopped
• 9 tablespoons pepitas (roasted pumpkin seeds)
• 6 oz feta, crumbled
• Tripled amount of your chosen cooked grain (quinoa, farro, wild rice, couscous, etc)

Instructions:

1. Prepare the Greens: Massage the kale with olive oil, lemon, and salt. Add the other leafy greens and toss to combine.
2. Roast the Squash: Toss the squash with olive oil, salt, and pepper. Roast in a preheated 425°F oven for 25 minutes, or until tender and caramelized.
3. Toast the Pecans: Toast the pecans in a dry skillet over medium-low heat until fragrant. Add brown sugar and water, stirring quickly to coat.
4. Make the Dressing: Whisk together all dressing ingredients.
5. Assemble the Salad: In a large bowl, combine the greens, roasted squash, apple, pecans, pepitas, feta, and cooked grain. Drizzle with dressing and toss to coat.

Enjoy your tripled batch of this delicious and nutritious salad!