Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste.
Bake for 30-40 minutes, or until the squash is tender and caramelized.
Place the quinoa, squash, baby kale, green onion, pomegranate and pecans in a large bowl.
Toss the salad with the desired amount of dressing until well coated, then serve and enjoy!
Notes
Pro tip: Pre-cut butternut squash is a great time saver, but it's more cost effective to do it yourself. See my easy tutorial on How to Cut and Peel Butternut Squash for more information.
This butternut squash quinoa salad is great for meal prep! Store in air tight containers in the fridge for 3-5 days.
Change things up by adding feta or goat cheese. Apples or pears would also be a great addition.
Purchase pre-toasted pecans for a time saver, or place pecans on a rimmed baking sheet and bake at 350 degrees for 8-10 minutes or until fragrant.
Nutrition information does not include the dressing as that information is calculated in a separate post.