This salad is full of protein from the quinoa and heart healthy kale and vividly delicious Butternut Squash.

Part of my new consulting business is recipe development. I know I am the luckiest person around working in the food biz. You’d think after 8 hours feeding kids at the k-12 joint I’d want nothing to do with food, but you’re wrong. I love working on recipes all the time.

This recipe has three, may I say it, bland ingredients. They all need a special touch to make them sing.

This recipe is on the big side. It makes 8 servings.

Preheat oven 400 degrees

Ingredients

2.5 pound butternut squash

1 T. olive oil

1 t. kosher salt

1 t. granulated garlic

1/4 t. sugar

1 lemon

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1 cup quinoa, well rinsed

2 cups water

1 t. kosher salt

1/4 tsp granulated garlic

4 peppercorns, count them-and pull them out after the quinoa is cooked.

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10 ounces kale, chiffonier cut

3 oz dried cranberries

1/2 cup oil

2 T vinegar

1 t. kosher salt

1 t. sugar

3 cloves fresh garlic

1/4 t. ground mustard powder

4 ounces feta cheese

How I do:

Peel and dice the butternut squash. In a large skillet sautee (or braiser) with the salt, garlic and sugar, reserve the lemon until it’s finished cooking. Don’t disturb, let the diced butternut squash get color on it. Let it color a bit but not cook all the way through. Spread on a sheet and roast 25 minutes. turning once or twice. When done remove from oven and toss with the juice of 1 lemon, (about 2 tablespoons). Cool.

For the quinoa rinse three times even if the bag says it’s been rinsed. In a pot bring the quinoa, water and seasonings together. Bring to boil then simmer 15 minutes. Spread on a sheet to cool quickly. Alternatively in using the steamer combine all the ingredients, double seal with plastic wrap and steam 30 minutes.

Cut the kale finely. Make the dressing combining everything but the feta cheese. Use 2 tablespoons of dressing and toss with the kale before adding the cheese to the dressing. Massage the dressing with the kale, do not simply toss to coat, squeeze it all together. Add the feta to the remaining dressing.

Combine the quinoa, squash, kale and cranberries together. Toss with dressing. This salad will hold 24 hours once dressed.