Fall Harvest Salad with Apple Cider Vinaigrette

Ingredients

• 1 small butternut squash peeled, seeded, and diced into 1.5 cm (1/2-inch) cubes
• 1 1/2 tablespoon extra virgin olive oil divided
• salt and freshly ground pepper
• 190 grams (1 cup) uncooked quinoa
• 480 grams (2 cups) water
• 120 grams (2 cups) chopped kale leaves
• 30 grams (1/4 cup) dried cranberries
• 30 grams (1/3 cup) chopped pecans
• 50 grams (1/3 cup) crumbled fat-free feta cheese
• 2 small Royal Gala apple diced into 1.5 cm (1/2-inch) cubes
• 3 tablespoons pumpkin seeds
• For the apple cider vinaigrette:
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly-squeezed orange juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt

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