Fall Pesto Kale Salad

Watch the video below! This recipe was developed by @cookin_brooke.

A simple nourishing hearty fall salad that you will want to have on repeat! Using @fixafoods Herby Pesto. Picked up my groceries at @farewellmarket this week!

Ingredients
* 1 large bunch dinosaur kale, stems removed + chopped
* 1 cup cooked quinoa
* 1 (15 oz) can white beans, rinsed (@jovialfoods)
* 1 can wild caught tuna, drained (@fishwife)
* 2 cups roasted delicata squash
* ½ small red onion, pickled
* ⅓ cup pumpkin seeds
* ⅓ cup dried cranberries or cherries
* 3–4 oz goat cheese, crumbled
* ⅓–½ cup Fixa Foods Herby Pesto
* EVOO, as needed
* Salt + black pepper

👩🍳Instructions:

* Roast the squash and onion at 400°F with EVOO, salt + pepper until golden and tender, about 25–30 minutes.
* Add kale to a large bowl and massage with a few drizzles of olive oil salt and pepper until softened.
* Toss in the quinoa, white beans, tuna, onions,squash, dried cranberries, and pumpkin seeds.
* Add more pesto to taste, plus a drizzle of EVOO if needed.
* Finish with crumbled goat cheese, salt, and black pepper.
*Enjoy!