Roasted Butternut Squash with Apple-Quinoa Salad

Ingredients

For The Butternut Squash

• 1 butternut squash, cut into ½” pieces

• 2 tablespoons olive oil

• 1-2 tablespoons Gather Chinese 5-Spice (or any warm spices)

• Salt & pepper, to taste

For The Candied Nuts

• 1 cup nuts, toasted

• 2 tablespoons sugar

• 2 tablespoons water

• 1 teaspoon seasoning of your choice

For The Quinoa Salad:

• 4 cloves garlic, minced

• ½ onion, finely chopped

• 1 apple, peeled & diced

• 2 cups cooked quinoa

• ¼ cup maple syrup

• Pinch cayenne pepper

• 4 cups baby kale, coarsely chopped

For The Dressing

• 2 tablespoons apple cider vinegar

• 6 tablespoons extra virgin olive oil

• 2 tablespoons honey

• 1 tablespoon crystallized ginger, diced

• 2 teaspoons whole grain mustard

• 1 teaspoon fresh thyme, chopped

• Salt & Pepper to taste

For Garnish

• Crystallized ginger, diced