Fall Harvest Salad (gluten-free, oil-free)

Cook quinoa and roast or air fry butternut squash. Season squash with salt and pepper. 2. In a large bowl add in kale, mixed greens, apple, onion, pumpkin seeds, pecans, cherries, and vegan cheese (optional). Add quinoa and butternut squash once cooked. 3. Drizzle with balsamic glaze or dressing of choice!