Kale Butternut Squash Salad

First prepare the squash. Preheat oven to 425°F. Toss squash with the oil and a dash of salt and pepper. Spread onto a rimmed baking sheet and roast for 15 minutes. Then stir and roast until tender and brown, approximately 10-15 more minutes. Remove from oven and set aside when done.

Prepare dressing by pureeing those ingredients in a food processor or vigorously whisking to combine.

Combine kale, leeks, cherries and basil in large bowl. Add quinoa and roasted squash. Stir in dressing and add salt and pepper if necessary. Serve at room temperature.

Recipe adapted from heartbeetkitchen.com who adapted from the Smitten with Squash Cookbook.