2 cups roasted winter squash, cubed (Coat squash with olive oil and roast in oven at 400 degrees for about 35 minutes, flipping once.)
1/2 cup curried walnuts (Toast walnuts coated with olive oil and sprinkled with curry powder for about 10 minutes in a 275-degree oven or on the stovetop stirring constantly in the fry pan.)
1 cup shredded raw carrots
1 cup commercial curry sauce
4 cups of kale
1 tablespoon of olive oil
1/2 cup chopped onion
3/4 quinoa cooked with 11/2 cups
water (Rinse grain first then cook in water for about 20 minutes.)
Preparation - Directions
Pan fry onions in olive oil until translucent, then add kale and cook another 30 seconds until kale goes limp.
Heat curry sauce and add roasted squash until piping hot.
Assemble salad with kale on bottom, add carrots, then mound quinoa and top with curried squash.
Sprinkle curried walnuts around plate.