• 4 heaping cups peeled and cubed butternut squash
• 2 Tbsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1 cup dry quinoa
• 2 cups vegetable broth
• 2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)
• 1 1/2 cups shredded red/purple cabbage
• 1 cup matchstick carrots
• 1 red bell pepper, thinly sliced
• 1/3 cup roasted peanuts, roughly chopped
• 3 Tbsp. fresh chopped basil leaves
• 1 avocado, peeled and sliced or cubed (optional)

Creamy Ginger Dressing

• 2 Tbsp. tahini (or peanut butter)
• 2 Tbsp. lime juice
• 2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
• 1 Tbsp. honey or maple syrup
• 2 tsp. fish sauce (sub tamari or soy sauce)
• 1 tsp. freshly grated ginger
• 1/4 tsp. kosher salt
• 1/4 cup avocado oil (or neutral oil of choice)