• 2 cups chopped baby kale  
• 1 cup uncooked, rinse & drained tri-color quinoa 
• 1 cup cubed & roasted butternut squash 
• 1 diced apple
• 1 thinly sliced green onion  
• 1/3 cup dried cranberries 
• 2 tablespoons toasted slivered almonds 
• 2 tablespoons pepitas  
• Salt & pepper to taste 

• 1 cup apple cider 
• 2 tablespoons apple cider vinegar 
• 2 tablespoons minced shallot 
• 1 tablespoon dijon mustard 
• 1 tablespoon maple syrup (not pancake syrup) 
• 2 teaspoons extra virgin olive oil 
• Kosher salt and pepper to taste

 Boil 2 cups of salt water, then add quinoa.

Cover and cook quinoa on low heat until all water is absorbed (about 15 minutes). 

Remove from heat. While quinoa cools to room temperature, prepare dressing. Combine vinagrette ingredients and set aside.

Combine salad ingredients in a large serving bowl.

Add vinaigrette, salt and fresh ground pepper to taste.