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Preheat your oven to 400 degrees.
Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. No need to toss, just rotate the pan halfway through.
Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegars, lemon juice, salt and pepper. Add in the oil, secure the lid and shake well.
In a large salad bowl add the chopped kale, cooked (warm) quinoa, roasted butternut squash, pepitas, dried cranberries and raisins. Season with a pinch or two of kosher salt and freshly ground black pepper.
Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.