1 cup uncooked quinoa, rinsed, drained, and cooked according to package directions
1/2 cup pomegranate seeds
1/4 cup chopped pecans
salt + pepper
Prepare the vegetables: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Add diced butternut squash and broccoli to the baking sheet and drizzle with 1 Tbsp. olive oil. Season with salt and pepper, and place in the oven for 24-30 minutes, or until the squash is tender. Be sure to mix the vegetables every so often so they don’t burn.
Add 1 Tbsp. olive oil to a medium skillet. Add kale, toss to coat, and season with salt and pepper. Sautée until tender.
Make the dressing: Add balsamic vinegar, garlic, salt, pepper, and remaining 2 Tbsp. olive oil to a small bowl and whisk to combine.
Assemble your stuffing: Add quinoa to a large bowl. Add butternut squash, broccoli, and kale, and mix well to combine. Add pomegranate seeds, pecans, and dressing, and mix to combine. Season with salt + pepper if desired. Serve hot, at room temperature, or cold.*
*You can totally prep this dish the night before – simply add the nuts and dressing right before you dig in!