Kale Fall Salad with Roasted Butternut Squash

To roast the butternut squash

1. Preheat the oven to 400°F.
2. Remove the skin on the squash with a vegetable peeler. Then, using a knife, slice the squash in half horizontally like a hot dog.
3. Remove the seeds with a spoon. Then, chop into ¼”-¾” slices. Cut those slices into cubes.
4. Add cubed squash to a sheet pan and toss with salt, pepper, and olive oil. You could even toss with a little Italian seasoning for some more flavor.
5. Roast for 25-30 minutes. You may need more or less time depending on the size of the squash you used. Toss 2-3 times while cooking to ensure cubes are cooked equally.

For the salad:

1. Cook 1 cup of quinoa according to package instructions. You can also use a 90-second precooked quinoa packet. It's time efficient and still delicious!
2. Dice your apple into cubes (or thin slices if you prefer) and slice your avocado.
3. Chop kale and place in a bowl. Massage it for 2-3 minutes with the Fuji Apple Dressing. This will soften the kale to take away some of its bitterness and infuse it with flavor.
4. Add apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the bowl.
5. When butternut squash is complete, remove from pan and add to the salad.
6. Toss and enjoy!