Step 1

Preheat your oven to 425 F. On a baking sheet tray combine the butter squash cauliflower, broccoli and red onion. Toss with the 1/4 cup olive oil, cumin, smoked paprika, garlic powder, onion powder, salt and pepper.

Step 2

Roast in the oven for 10 minutes. Toss the vegetables around and roast for 6 more minutes. Remove when the vegetables are cooked through and charred. Add the chickpeas and quinoa to the pan and toss to combine everything evenly together.

Step 3

Add the chopped kale to a salad bowl. Drizzle 1 teaspoon olive oil on top with a pinch of each salt and pepper. Using your hands, massage the oil into the kale for 20 seconds. Place the parsley in the bowl with the kale.

Step 4

To assemble the salad, spoon the roasted vegetable mixture on top of the greens. Add in the cheddar cheese. Drizzle about 1/2 of the dressing on top and serve.