I’m going to admit it: it’s been fall for like three days in Portland, but this salad recipe is at least a month old. I used part of a squash for a client photo shoot and I couldn’t help but use the rest for this.

Yesterday I spent one afternoon walking around downtown Portland in flats with my feet getting wet, and had enough. I immediately decided to buy fall shoes. Today I was back in better form: tights on, boots zipped and wool jacket protecting me from the chilly (but kind of delightful) breeze.

So finally, it felt appropriate to post this squash and kale salad.

Today is the first day we’ve had our new gas range hooked up. So my blog recipe output has been a little limited for the past week. But today we got to play with it for the first time. So we’re back in business. And the first order: canning tomatoes, of course!

Here’s what you need:
1 cup cooked quinoa
olive oil
2 cups fresh kale, cut into ribbons
1/2 roasted butternut squash, peeled and cubed*
1 1/2 Tbsp. goat cheese crumbles
2 Tbsp. sweetened, dried cranberries
Freshly ground black pepper

* Can be done ahead of time! Heat the oven to 400 degrees. Carefully peel the squash and cut into 1/2 to 1 inch cubes. Toss the squash with olive oil and salt liberally. Place on a pan lined with aluminum foil. Roast for 25 minutes or until easily pierced with a fork.

Heat the olive oil in a skillet and gently sauté the kale until softened. Toss with the quinoa and cubed butternut squash.

Top with goat cheese and dried cranberries. Season liberally with black pepper.