Kale, Quinoa & Roasted Delicata Squash Salad

Instructions

1. Heat oven to 425°F. Toss delicata squash with 2 tbsp Valèvida, salt, and pepper. Spread on a sheet pan in one layer.
2. Roast for 20–25 minutes, flipping once halfway, until caramelized and tender.
3. Meanwhile, cook quinoa: combine quinoa and water/broth in a pot. Bring to a boil, cover, and simmer 12–15 minutes. Turn off heat, rest 5 minutes, then fluff.
4. Make dressing: whisk lemon juice, Dijon, honey (if using), and a pinch of salt. Whisk in Valèvida until glossy.
5. In a large bowl, add kale. Drizzle with a little dressing and massage briefly to soften.
6. Add quinoa, roasted squash, cranberries/dates (if using), and pepitas/walnuts. Toss with remaining dressing.
7. Finish with feta/Parmesan (if using) and a generous drizzle of Valèvida just before serving.

Serve warm or room temperature. Leftovers keep well and taste even better after the flavors meld.

Make It Yours

• Add protein: chickpeas, lentils, or shredded chicken.
• Swap grains: farro or brown rice work beautifully.
• Extra brightness: add orange segments or a little zest.
• More crunch: toasted almonds or pistachios.