Tender cubes of roasted butternut squash mingle with fluffy quinoa, crunchy toasted pumpkin seeds, and delicate shaved Pecorino cheese, all atop a bed of fresh mixed greens or baby kale. Combined with an irresistible vinaigrette made with our Herbes de Provence Olive Oil and Sicilian Lemon Balsamic Vinegar, this healthy bowl will have your taste buds singing!

B O W L   I N G R E D I E N T S :

• 2 cups raw, peeled butternut squash cut into 1/2" cubes
• 4 cups prepared quinoa, cooled (optional)
• 1/2 cup toasted pumpkin seeds
• 1/2 cup shaved Pecorino
• 4 cups washed, dried mixed greens or baby kale
• pinch of sea salt

D R E S S I N G   I N G R E D I E N T S :

• 1/2 cup + 2 tablespoons Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
• 1/3 cup + 2 tablespoons Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
• 2 tablespoons minced shallot
• 2 tablespoons grainy mustard
• pinch of sea salt
• fresh ground pepper

D I R E C T I O N S :

1. Preheat the oven to 400 F.
2. In a large bowl whisk the 2 tablespoons of Herbes de Provence Olive Oil with 2 tablespoon of Lemon Balsamic Vinegar. Add the cubed butternut squash and toss together with remaining Herbes de Provence Olive Oil and Lemon Balsamic Vinegar. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
3. In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
4. Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.

Serves 6-8