Butternut Squash Quinoa Salad

1: Preheat the oven to 400 degrees F.

2: Toss the butternut squash with 1 Tbsp of olive oil, salt, and pepper in a large bowl.

3: Arrange the coated squash on a baking sheet in a single layer and roast for 20-25 minutes or until tender.

4: Rinse quinoa under cold water until water runs clear.

5: Bring water to a boil, reduce to a simmer, and cook quinoa partially covered until liquid is absorbed, about 20 minutes.

6: Season chicken with salt, pepper, and garlic. Cook in a heated and oiled pan until browned and cooked through.

7: Remove chicken and steam kale until wilted.

8: For the vinaigrette, mix olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until combined.

9: Combine all ingredients in a large bowl.

10: Add the vinaigrette and lightly toss until combined. Enjoy warm or cold.