Quinoa and Acorn Squash

1. Preheat oven to 375°F and prepare a roasting pan.
2. Cut the squash in half from stem to tip, hold the squash in both hands, and separate the two halves. Scoop out the seeds, dice the squash, and add to the roasting pan. Drizzle the cubed squash with olive oil and sprinkle with salt and pepper.
3. Roast in the oven for 45 to 60 minutes, or until fork tender.
4. Meanwhile, cook quinoa as per package directions and prepare your dressing and salad.

Dressing

1. Add the lemon, tahini, salt, and cayenne pepper into a small bowl and whisk until combined. Gradually add water (if needed) to reach the desired consistency. 

Salad

1. Place kale in a large bowl and massage it, with half of the dressing, until tender.
2. Top the kale with cooked acorn squash, quinoa, cranberries, walnuts, and drizzle on the remaining salad dressing. Toss to combine.