This recipe is easy and adaptable. Don’t have Black Peppercorn Olive Oil or Grapefruit White Balsamic Vinegar? No problem, use any oil and vinegar combination of your choosing!


2 Cups raw, peeled butternut squash cut into 1/2″ cubes.
2 Cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 Cups washed, dried mixed greens or baby kale
pinch of sea salt
1/2 cup +2 Tbsp Black Peppercorn Olive Oil
1/3 cup + 2 Tbsp Grapefruit White Balsamic Vinegar
2 Tbsp minced shallot
2 Tbsp grainy mustard
pinch of sea salt
fresh ground pepper


Preheat the oven to 400 F.
In a large bowl whisk the 2 Tbsp of  Black Peppercorn Olive Oil with 2 Tbsp of  Grapefruit White Balsamic Vinegar,  add the cubed butternut squash and toss to coat evenly.
Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.  Allow to cool.
In a food processor combine all dressing ingredients well and adjust seasoning accordingly
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.  Add some dressing and toss to combine.  Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.

Serves 6-8