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Preheat oven to 425 degrees Fahrenheit.
Meanwhile, after you've peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so.
Place squash in a bowl and toss with 2 tablespoons of avocado oil, pumpkin pie spice, salt and black pepper.
Rub the remaining 1/2 tablespoon of avocado oil onto a large sheet pan to grease. Place squash onto sheet pan and spread it out in a single layer.
Roast squash 30 to 40 minutes, turning once, or until tender.
Meanwhile, heat olive oil in a 10-inch or 12-inch non-stick frying pan or skillet over medium heat.
Add garlic and cook 1 to 2 minutes.
Stir in kale and cook 3 to 4 minutes or until just wilted.
Add all ingredients to a small jar, cover and shake to combine.
In a serving bowl, combine the roasted butternut squash, sautéed kale, cooked quinoa and corn. Stir to combine. Pour the vinaigrette over the salad and stir to incorporate. You can add optional add-ins if you like. Serve and enjoy!