adapted from The Sweets Life
2 tbsp olive oil
1 small butternut squash, peeled and diced
1 white onion, sliced
3 cups of chopped kale
1 cup uncooked quinoa
4 tbsp balsamic vinegar
salt and pepper, to taste
Preheat oven to 400 degrees F.
Toss 1 tbsp olive oil with butternut squash and onion. Place on baking sheet (I always line mine with aluminum foil and spray with cooking spray) and bake in preheated oven for 40 minutes, tossing after 20 minutes. With 10 minutes left, place kale on separate baking sheet and cook 10-15 minutes, until it’s wilted and a little crispy.
Meanwhile, while squash is baking rinse your quinoa and place in pot with 2 cups of water. Bring to a boil over medium heat, and simmer for 15-20 minutes, until quinoa has absorbed all water. Remove from heat and fluff with a fork. Set aside.
Toss quinoa with squash, onions, kale, and balsamic vinegar. Season with salt and pepper, to taste then top with dried cherries and blue cheese.