Step 1

In a glass jar combine the salt, pepper, garlic, vinegar, mustard, honey and olive oil. Secure the lid and shake well.

Step 2

Add the pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. You might hear them popping a bit, that’s normal.

Step 3

Place 1 cup quinoa in a mesh sieve and rinse well under cool water. Follow package directions to prepare. This is how I make mine: Transfer rinsed quinoa to a saucepan and add 1/4 teaspoon of kosher salt and 2 cups water. Heat on high heat and bring to a rapid boil. Once boiling, cover and turn off the heat, leaving the covered pot still on the burner. Set a timer for 20 minutes.

Step 4

Meanwhile preheat your oven to 400°.

Step 5

Toss the cubed butternut squash in the oil, sugar, smoked 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 turn or toss the squash, just rotate the pan halfway through.

Step 6

In a large salad bowl add the chopped kale, cooked (warm) quinoa, warm roasted butternut squash, toasted pepitas, dried cranberries and raisins.

Step 7

Drizzle with desired amount dressing or more to taste. Serve warm.

Step 8

Season with a pinch or two of kosher salt and freshly ground black pepper.