by Rj Johnson and Traci Zitzer, Owners, Modern Day Forager
Ingredients:
Greens:
1 bunch Dinosaur kale, ribs removed and sliced
4 cups Baby arugula
1/2 tbs Extra virgin olive oil
Squeeze of lemon
Pinch of salt
Squash:
1 Delicata squash, sliced
2 tbs Olive oil
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground
Dressing:
1 tbs Dijon mustard
1 tbs Cider vinegar
2 tbs Orange juice
1/2 tbs Orange zest
1 tbs Pure maple syrup
5 tbs Extra virgin olive oil
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground
Assembly:
1 cup Blueberries
3 tbs Pumpkin seeds, roasted
2 oz Feta cheese, crumbled
1 cup Quinoa, cooked
3 tbs Pomegranate seeds
Instructions:
- In a large bowl drizzle kale with olive oil, lemon juice and salt. Using your hands massage the greens until they begin to soften about 5 minutes. Add the remaining greens, toss and set aside.
- Preheat oven to 425°. Toss squash with olive oil, salt and pepper. Arrange on a lined sheet pan and roast for 25 minutes when it begins to brown and caramelize.
- Whisk or blend all dressing ingredients together.
- Assemble by filling bowl with greens and top with the quinoa. Layer in roasted squash, blueberries, pumpkin seeds, pomegranate seeds and feta. Drizzle with dressing and toss to combine.
Serves 2 | Prep Time 25-35 mins