Ingredients
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2 cups butternut squash, diced
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1 (15 oz) can chickpeas, rinsed and drained
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2 tbsp Italian vinaigrette dressing
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1 pint grape tomatoes
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3 tbsp olive oil
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6 cups kale, destemmed and chopped
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1 cup quinoa, dry
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3/4 cup shredded red cabbage
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1 cup Hood ® Country Style Cottage Cheese
Steps
1
Preheat oven to 425°F.
2
In a medium bowl, add the drained chickpeas and 2 tablespoons Italian vinaigrette dressing and stir to combine.
3
Add diced butternut squash and grape tomatoes to a large rimmed sheet tray and drizzle 2 tablespoons olive oil and season with salt and pepper. Toss to combine and arrange in a single layer on one end of the sheet tray. Pour chickpeas on the same tray. Roast the vegetables for about 25-35 minutes until the butternut squash is cooked through and starting to brown.
4
In a medium pan over medium high heat, add 1 tablespoon of olive oil. Add chopped kale and cook until leaves soften slightly but aren’t wilted. Add remaining tablespoon of Italian vinaigrette and season with salt and pepper.
5
To assemble, add sautéed kale to the bowl, 1/2 cup of cooked quinoa, roasted butternut squash, chickpeas, grape tomatoes, red cabbage, and a generous dollop of Hood® Country Style Cottage Cheese.
Comments
Recipe provided by Hood®