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Heat oven to 425 degrees.
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Wrap the whole head of garlic in foil and place on lower oven rack for 45 minutes.
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To a sheet pan, add the butternut squash and brussel sprouts. Toss in olive oil, salt and pepper.
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Roast for 20 minutes.
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Remove the brussel sprouts and let cool.
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Toss and continue roasting the butternut squash for 10 more minutes.
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Add the grapes to the sheet pan and roast with the butternut squash for an additional 10 minutes.
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Remove the grapes, butternut squash, and the garlic from the oven and allow to cool.
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Add the kale to a large bowl. Top with the warm cooked quinoa and allow the kale to wilt for a few minutes.
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Mix all ingredients for the dressing together.
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Remove the garlic from the foil and squeeze the roasted garlic into the dressing. Shake to combine. Pour over the kale and quinoa and massage the kale until well coated and tender.
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Add the brussel sprouts, butternut squash, and grapes to the kale and gently stir to combine.
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Top with pumpkin seeds and crumbled feta.