Harvest Quinoa Salad with Roasted Butternut Squash

Preheat the oven to 220°C and line a large baking sheet with parchment paper.

Toss 800 g of raw butternut squash cubes with 15 ml of olive oil, 5 g of fresh thyme leaves, 1/2 tsp of salt, and 1/4 tsp of black pepper. Spread the cubes in a single layer on the prepared baking sheet.

Roast the squash for 20 minutes, turning halfway through, until the edges are caramelized but the squash remains just tender and holds its shape.

While the squash roasts, rinse 250 g of dry quinoa in a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa, 500 ml of water, and 1/2 tsp of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork to yield approximately 750 g of cooked quinoa.

In a small dry skillet over medium heat, toast 30 g of raw pumpkin seeds for 3 to 4 minutes until they are fragrant and lightly popped. Transfer immediately to a plate to cool.

In a small bowl, whisk together 15 g of Dijon mustard, 30 ml of apple cider vinegar, 15 ml of maple syrup, 45 ml of olive oil, and a pinch of salt and black pepper to create the dressing.

Wash and finely chop 150 g of raw Lacinato kale. In a large salad bowl, massage the kale with 1 tsp of olive oil and a pinch of salt for 1 minute until it softens and turns bright green.

Measure out exactly 375 g of the cooked quinoa and 400 g of the roasted butternut squash. Let them cool completely, then place them into separate airtight containers and store in the refrigerator for Day 4 lunch.

To assemble today's lunch, add the remaining 375 g of cooked quinoa, the remaining 400 g of roasted butternut squash, the toasted pumpkin seeds, and 40 g of dried cranberries to the bowl with the massaged kale.

Drizzle the Dijon vinaigrette over the salad and toss gently to combine before serving.