Warm Butternut Squash Quinoa Salad with Candied Pecans

Step 1

Preheat oven to 400ºF.

Step 2

Combine cubed squash, oil, and spices (salt, pepper, cayenne) on large baking sheet. Toss together to coat. Bake on 400ºF for 25 minutes or until soft when poked with a fork.

Step 3

Thoroughly rinse 1 1/2 (1.cups quinoa. Add to a large pot with 2 1/4 cups (2.water. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes.

Step 4

When the quinoa is done, remove from heat and immediately add the chopped kale to the pot (just on top of the quinoa, no need to stir) and cover for about 10 minutes, or until the kale has slightly wilted and turned bright green.

Step 5

Combine the dressing ingredients in a jar and shake vigorously to combine.

Step 6

Combine all ingredients in a large bowl and stir well to combine. Top each serving with crispy candied pecans (they will lose their crisp if you stir them in too early).