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Yields8 Servings
 2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal, i used our portugese cobrancosa evoo
 2 tbsp VSOP Grapefruit Aged White Balsamic Vinegar, or your favorite variety
 2 cups Butternut Squash, peeled, seeded & cut into 1/2 inch cubes
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, i used our portugese cobrancosa evoo
  cup VSOP Grapefruit Aged White Balsamic Vinegar, or your favorite variety
 2 tbsp Shallot, minced
 2 tbsp Grainy Mustard
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 cups Quinoa, cooked & cooled
 6 cups Baby Kale, or any mixed greens, washed & dried
 ½ cup Toasted Pumpkin Seeds
 ½ cup Pecorino Romano Cheese, shaved
1

Preheat the oven to 400 degrees Fahrenheit. In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and season with salt & pepper. Roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.

2

In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.

3

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino. Enjoy!

Ingredients

 2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal, i used our portugese cobrancosa evoo
 2 tbsp VSOP Grapefruit Aged White Balsamic Vinegar, or your favorite variety
 2 cups Butternut Squash, peeled, seeded & cut into 1/2 inch cubes
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, i used our portugese cobrancosa evoo
  cup VSOP Grapefruit Aged White Balsamic Vinegar, or your favorite variety
 2 tbsp Shallot, minced
 2 tbsp Grainy Mustard
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 cups Quinoa, cooked & cooled
 6 cups Baby Kale, or any mixed greens, washed & dried
 ½ cup Toasted Pumpkin Seeds
 ½ cup Pecorino Romano Cheese, shaved

Directions

1

Preheat the oven to 400 degrees Fahrenheit. In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and season with salt & pepper. Roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.

2

In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.

3

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino. Enjoy!

Kale, Quinoa & Roasted Butternut Squash Salad