1 butternut squash, peeled and seeded and cut into 1-inch pieces
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
1 large sweet potato, peeled and cut into 1-inch chunks
1 large parsnip, halved lengthwise, cut into 1/2-inch-wide pieces
1 red onion, peeled and sliced into wedges
2 tablespoons olive oil
1 cup Ancient Harvest Traditional quinoa
1 5-ounce package baby kale
½ cup roasted pumpkin seeds
salt and pepper to taste
For the dressing:
¼ cup red wine vinegar
¼ cup extra virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
sea salt and fresh ground pepper, to taste
In a large bowl, combine the squash, carrots, sweet potato, parsnips, and onion. Toss with oil and salt and pepper to taste, coating evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Gently turn with a spatula and roast until tender and beginning to brown, approximately 20 minutes more. Set all the vegetables aside.
Meanwhile, cook quinoa according to package directions and transfer to a salad bowl. Add the baby kale and roasted vegetables. Top with pumpkin seeds.
To prepare the dressing, whisk all ingredients in a small bowl. Add to salad, tossing to coat, prior to serving.