If you're saving some portions for later don't add the dressing until you're ready to eat.

Equipment Needed

Measuring cups and spoons, roasting pan, pot, knife, cutting board and a blender


Chop the rapini into half inch pieces and place in a large pot with 1 cup of water and a pinch of salt. Cook covered over high-heat for 5 to 7 minutes or until the greens are tender. Drain off any excess water and set aside. 

Cook the quinoa according to package instructions and set aside as well. 

Preheat the oven to 375°. Peel and dice the butternut squash and red onion and place into a roasting pan. Add 2 tablespoons of olive oil and season liberally with salt and pepper. Roast in the oven for 20 minutes or until the squash is tender and the onions are caramelized.

While the squash is cooking slice the radishes as thinly as possible and dice the apple into small pieces.

To make the dressing, combine the lemon juice, garlic, ginger, tahini, apple cider vinegar, maple syrup and the remaining olive oil in a blender. Purée until smooth and season with salt to taste. 

Place the cooked quinoa, sautéed rapini, sliced radishes, diced apples, roasted squash and onions and the pumpkin seeds in a bowl, drizzle the dressing on top and serve.