Courtesy of Candice Kumai

My roasted kabocha squash salad atop a bed of hearty kale leaves and quinoa – a perfectly balanced lunch or dinner. This hearty, heartwarming salad is delicious as a side dish or even as a full meal salad.

Serves 6

Ingredients:

1 kabocha squash, halved, quartered and thinly sliced into 1⁄2-inch moons

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon sea salt

1 1⁄2 cups cooked quinoa

2 cups curly kale leaves, tough stems removed, finely chopped

1 Honeycrisp or Fuji apple, cored and sliced into 3⁄4-inch pieces

1⁄4 cup raw pepitas

1⁄4 cup plus 2 tablespoons Apple Cider Vinaigrette

Apple Cider Vinaigrette

Yields 31⁄2 ounces

Ingredients:

1⁄4 cup unfiltered apple cider vinegar

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon sea salt

1 tablespoon Dijon mustard

1 teaspoons manuka honey

Directions:

Preheat the oven to 375 ̊F. Line a baking sheet with aluminum foil.

In a large bowl, toss the squash slices with the olive oil until well coated. Spread the squash out in an even layer across the baking sheet, making sure each piece is touching the surface of the pan to ensure even browning. Sprinkle with the sea salt. Roast in the oven for about 20 minutes, then flip the squash and roast for another 20 minutes on the opposite sides. When the squash is fork-tender, remove from the oven and set aside to cool slightly.

In a small bowl, whisk all the ingredients together for the vinaigrette.

While the squash is roasting, make the salad: To a large bowl, add the apple cider vinaigrette, quinoa, and kale and toss gently to coat. Add the slightly cooled squash, apple slices, and pepitas to finish. Toss well to coat and serve immediately at room temperature.