Work Week Lunch

Preheat the oven to 400F / 200C and prepare a large sheet pan with a silicone mat, parchment paper or cooking spray. Set aside.

Roast the squash: Spread the squash onto the sheet pan, and drizzle with 1/2 of the olive oil, salt, and pepper. Toss well and bake for 20 minutes.

Meanwhile, prepare the quinoa according to the directions on the package.

To a large mixing bowl, add the chickpeas, paprika, garlic powder, salt, and pepper. Toss well, then add to the sheet pan with the squash or a separate sheet pan and roast for 20 minutes, until squash is fork tender and chickpeas are slightly crisp (squash will cook for 40 minutes total). Remove from oven and allow to cool.

While the squash and chickpeas cool, marinate/massage the kale: In the large mixing bowl, add the kale and drizzle with the remaining olive oil. Add a little salt and pepper, then use your hands to massage the oil into the kale. This will make the kale bright green and tender!

In a bowl or jar, combine the olive oil, balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper. Either whisk or shake vigorously until the vinaigrette is fully combined. 

Store the kale, quinoa and cooked butternut squash & chickpeas separately until ready to eat for buffet style salads, or, divide the kale, quinoa, squash and chickpeas between meal prep containers. Before eating, top with pepitas, dried cranberries and feta. Enjoy!