1. In a skillet over medium heat, add 1 tbsp. olive oil. Add butternut squash and saute for 8-10 minutes (if pieces are a bit larger increase time accordingly and stir occasionally until tender). Then, add bell pepper and saute for 2-3 minutes stirring occasionally. Turn heat off and set aside.

2. In a large mixing bowl, add kale, 1 tbsp. Olive oil, and flaky sea salt to taste. Massage with hands to tenderize.

3. For the dressing: In a measuring cup or small bowl, add white balsamic vinegar, lemon juice, honey, salt and pepper and whisk to combine. Stream in olive oil while whisking constantly to emulsify.

4. To the massaged kale, add quinoa, butternut squash bell pepper mixture, peaches, pomegranate seeds, pepitas, and slivered almonds. Drizzle dressing overtop and toss to combine. Serve and enjoy!

Tips: Once peaches are out of season, sub apples – they’re delicious in this!
It keeps in the fridge for 3-4 days but will become a bit softer as the days go on. This is one of those salads that can even taste better the next day.