Step 1

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Transfer the cooked quinoa to the lined baking sheet and add the chili crunch. Stir until all of the quinoa is coated with chili crunch. Evenly spread the quinoa into one evenly layer over the parchment paper.

Step 2

On a separate baking sheet, toss the butternut squash, onion, garlic, olive oil, and sea salt.

Step 3

Transfer both baking sheets to the oven. Place the quinoa on the top shelf and the butternut squash on the shelf below. Cook both baking sheets for 40-50 minutes or until the quinoa is crispy and the butternut squash is cooked through. We recommend tossing the quinoa every 20-ish minutes.

Step 4

While everything is baking, prepare the dressing. Place all of the dressing ingredients in a small blender or food processor. Blend until smooth. Set aside.*

Step 5

Remove the baking sheets from the oven when ready.

Step 6

Evenly distribute the quinoa and vegetables into 4-6 bowls. Add a handful of greens to each bowl and top everything with golden raisins, goat cheese, pumpkin seeds, and dressing.

Step 7

Serve immediately.