Organic Kale, Quinoa, & Roasted Butternut Squash Salad w/ Toasted Pumpkin Seeds

Salad

Dressing

1/2 cup +2 tablespoons UP EVOO ( I used Cobrancosa) or any infused olive oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic ( or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper

Directions

Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. 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.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
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.