Preheat oven to 400 degrees F. Spray baking sheet with non-stick cooking spray. Arrange squash on baking sheet. Drizzle with olive oil. Sprinkle with salt & pepper. Roast for 25 minutes, until squash is tender. While butternut squash is cooking, add quinoa and chicken broth to a medium saucepan. Bring to a boil and then reduce heat to low and cover the saucepan. Simmer quinoa for 15-20 minutes until all the liquid has been absorbed. Fluff the quinoa gently with a fork.While the quinoa is simmering or once it’s done cooking, rinse and drain the black beans, crumble the feta, finely chop the kale, and slice the avocados.
For the dressing:
Blend all ingredients together until smooth. Add more water, if needed, for a thinner consistency.
Once all ingredients and dressing have been prepped, plate according to your preference. I like to keep all the ingredients separate initially and then will mix everything together right before serving.
Recipe by Healthy By Heather Brown at https://www.mylifewellloved.com/superfood-salad/