Step 1

Preheat your oven to 400 degrees.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.