Roasted Butternut Squash Salad

• Prep: 20 minutes
• Cook: 25 minutes
• Serves: 6 - 8
• Salad:
• 2 cups. raw, peeled butternut squash cut into 1/2" cubes
• 2 cups. prepared quinoa, cooled
• 1/2 cup. Roasted Pumpkin Pepitas
• 1/2 cup. shaved Asiago
• 6 cups. baby kale or mixed greens, washed and dried
• Pinch of sea salt
• Dressing:
• 1/2 cup. + 2 tbsps. Blood Orange Fused Olive Oil
• 1/3 cup. + 2 tbsps. Cranberry Pear White Balsamic 
• 2 tbsps. minced shallots
• 2 tbsps. Dijon mustard 
• Sea salt and freshly ground pepper to taste.

Preheat oven to 400° F.

In a large bowl, whisk 2 tablespoons of balsamic. Add cubed butternut squash and toss to coat. Place the butternut squash in a single layer on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.

In a blender or food processor, add all remaining dressing ingredients. Process to combine well, and adjust seasoning accordingly.