Harvest salad

Steps

1. Preheat your oven to 200°C (390°F). Toss the butternut squash with olive oil, salt and pepper.
2. Spread evenly on a baking tray and roast for 20 minutes or until golden and tender, flipping half way through.
3. Meanwhile in a small saucepan bring the stock to a boil. Add the quinoa, lower to a simmer, cover and cook until the liquid is absorbed.
4. Cover with a tea towel and lid and remove from heat. Leave to steam for 10 minutes then fluff with a fork and set aside.
5. Meanwhile remove the kale stems and chop the leaves. In a large bowl drizzle with olive oil and sprinkle with salt.
6. Massage the leaves gently with your hands for a couple of minutes until softened and darker in colour.
7. Core and slice the apples, then toss them in the lemon juice to prevent browning.
8. After the squash finishes roasting, remove it from the oven and reduce the temperature to 160°C.
9. Spread the pecans on a baking tray and roast for 7 minutes. Add the pumpkin seeds for the last 4 minutes of roasting. Set aside.
10. While the nuts roast in a small bowl mix ingredients from olive oil to black pepper. Set aside.
11. In the large bowl, combine the massaged kale, cooked quinoa, roasted squash, and apple slices. Drizzle over the dressing and toss to combine.
12. Top the salad with roasted pecans, pumpkin seeds, dried cranberries, vegan feta crumbles, and pomegranate seeds.