Ingredients
Method
Roasting the Butternut Squash
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, sea salt, black pepper, garlic powder, and cumin. Spread into a single layer and roast for 22 to 25 minutes until caramelized around edges and fork-tender.
Cooking the Fluffy Quinoa
- In a medium saucepan, bring quinoa and vegetable broth to a rolling boil over medium-high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and keep covered for 5 minutes, then fluff with a fork.
Whisking the Dressing
- In a small bowl or glass jar, vigorously whisk together olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, grated garlic, salt, and pepper until emulsified.
Assembling the Warm Grain Bowls
- Divide warm fluffy quinoa and tender baby kale between four bowls (the warm grains will gently wilt the greens).
- Top each bowl with warm roasted butternut squash cubes, diced crisp apples, toasted pecans, and dried cranberries.
- Drizzle generously with maple dijon vinaigrette and finish with creamy crumbled goat cheese and fresh thyme. Serve immediately while warm!