Step 1

Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper or a silicon mat. Set aside.

Step 2

Place the Brussels sprouts, butternut squash, onion, and head of garlic on the baking sheet. Do not mix them together – keep each ingredient in a section of the baking sheet.

Step 3

Sprinkle the Italian seasoning on top of the Brussels sprouts, and sprinkle the pumpkin spice on top of the butternut squash. Sprinkle salt and drizzle the olive oil all over the Brussels sprouts, butternut squash, onions, and garlic. Make sure to drizzle olive oil right into the cut part of the garlic head.

Step 4

Mix the spices and oil into the veggies, but still keep them separate on the baking sheet.

Step 5

Roast them for 25 minutes.

Step 6

While the veggies are in the oven, cook the quinoa.

Step 7

Place the quinoa in a medium saucepan with a lid. Add the water and bouillon cube. Bring to a boil, cover with the lid, lower the heat to a simmer, and cook undisturbed for 15 minutes. Turn off the heat, leave it covered, and allow it to rest for 10 minutes undisturbed.

Step 8

In the meantime make the dressing. In a large bowl mix the olive oil, dijon mustard, orange juice, water, salt, and pepper. Mix well and transfer the mixture into a jar with a lid.

Step 9

Once the roasted veggies are done, remove the garlic head and set it aside to cool. Once it is cooled to the touch, squeeze it until the garlic cloves begin to pop out. They will be soft and creamy. Using a fork, mash them until they become a paste.

Step 10

Place the quinoa into the salad bowl, and mix it well to absorb some of the leftover salad dressing and the garlic paste. Add the kale and mix well. The heat of the quinoa will slightly wilt the kale.

Step 11

Add half of the roasted vegetables and half of the diced apple. Toss well.

Step 12

Top with the remaining roasted vegetables, apples, and sprinkle some pumpkin seeds.

Step 13

Serve with the dressing on the side.