Roasted Butternut Squash Salad With Kale and Quinoa

Place 2 cups of water in a medium-sized pot. Add 1 cup of quinoa and cook according to package instructions. Fluff with a fork and allow to cool. Place in an airtight container and refrigerate until ready to serve.

Place squash cubes in a large bowl, add olive oil, maple syrup, salt, pepper, sage, rosemary and thyme. Toss to coat. Roast in a 475F oven for 15-20 minutes or until soft and caramelized.

Lower oven to 375F place pecans on a sheet pan and bake for 5 minutes remove from oven and allow to cool.

Remove ribs from the dino kale and chop into thin ribbons. Place it in a large bowl, add the cooled quinoa, cooled squash, the cranberries, pecans and pomegranate seeds. Drizzle with dressing and toss to coat. Transfer to a shallow serving place and serve immediately.