Kale and Butternut

Squash Salad with Quinoa for Faster Metabolism

• Remove the stems from kale leaves and tear them into bite-sized pieces.

• Dice the butternut squash into small cubes.

• Cook the quinoa according to package instructions.

• Halve the cherry tomatoes and thinly slice the red onion.

• Preheat the oven to 400°F (200°C).

• Place the diced butternut squash on a baking sheet.

• Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.

• Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.

In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, salt, and black pepper to make the dressing.

• In a large salad bowl, combine the massaged kale leaves, cooked quinoa, roasted butternut squash, halved cherry tomatoes, and thinly sliced red onion.

• Drizzle the prepared salad dressing over the salad ingredients.

• Toss well to coat everything evenly.

• Sprinkle pumpkin seeds over the salad for added crunch and nutrition.