Servings: 8

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 cups cubed oven roasted pumpkin or Golden Acorn Squash
  • 1/4 cup red balsamic vinegar (I used one infused with cinnamon and pear)
  • 1/2 cup firmly packed chopped fresh carrot greens or parsley
  • 2-3 medium carrots, chopped fine
  • 1 large stalk celery, chopped fine
  • 2/3 cup dried currants, (cranberries are a great substitute if you're making this for Thanksgiving.)
  • 1/2 cup Butternut Squash Seed Oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 oz. kale, lower stems removed, finely chopped (a combination of Lacinato and Redbor if available)
  • 1/4 cup firmly packed chopped fresh oregano leaves
  • 1 cup quinoa (red, if you can find it)
  • 1/2 cup finely chopped red onion
  • 1 clove or fresh (minced) garlic or roasted garlic (optional – a roasted clove will be almost a paste.)
  • 1/2 teaspoon sea salt
  • 1/4 cup firmly packed chopped fresh thyme leaves
  • 1 cup finely chopped toasted walnuts (raw are fine if you don't want to take the time)
  • 2 cups water


  1. Rinse the quinoa in cold water
  2. Boil 2 cups of salted water, add the quinoa, return to a boil and cook on low for 20 minutes
  3. Set aside uncovered to cool while you prepare the rest of the ingredients
  4. Chiffonade , or chop the kale finely; place in a large serving bowl
  5. Add the carrots, scallions, celery, fresh herbs, walnuts, dried cranberries, and chicken if using
  6. Measure the lemon juice and olive oil into a 1 cup glass measuring cup
  7. Add the garlic, zest, salt, and pepper
  8. Whisk to blend and pour over the ingredients
  9. Add the roasted pumpkin cubes
  10. Toss to distribute and coat evenly
  11. Cover and Chill or Serve immediately at room temperature.

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