Quinoa Kale Salad with Butternut Squash Dressing

1 cup cooked butternut squash
1-1/2 Tbs. Olive Oil
2 Tbs. Water
2 Tbs. Cinnamon Pear Balsamic Vinegar
1/4 tsp. cumin
1 tsp. thyme

Blend together cooked butternut squash, olive oil, water, balsamic vinegar, cumin and thyme. Mix together and serve over chopped kale, red onions, quinoa, sliced pears and croutons.

3 Tbs. Any Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 tsp. sea salt
1/2 tsp. black pepper

Shake all ingredients together and serve.
Add to salad bowl and toss in the lettuce and other salad ingredients.

3 Tbs. Champagne Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 tsp. sea salt
1/2 tsp. black pepper
1 tsp. local honey

Mix dressing ingredients in a jar and serve over mixed greens and berries if desired.

1 head romaine lettuce, chopped
2 ripe tomatoes, sliced
1 avocado, peeled and sliced
1/2 red onion, sliced
1/4 cup parsley, chopped
1 English cucumber, sliced
3 Tbs. Herb de Provence Olive Oil
3 Tbs. Apricot White Balsamic Vinegar
1 tsp. dijon mustard
Salt and pepper to taste.

Plate lettuce, sliced tomatoes, onions, parsley, cucumber and avocado slices. Mix together the Olive Oil, Balsamic Vinegar and dijon mustard. Drizzle over salad. Salt and pepper to taste.

1 Tbs. Olive Oil
3-lbs red potatoes, peeled, diced
1lb cooked shrimp
1 can sweet corn
1/2 cup sun-dried tomatoes, diced
Salt and Pepper to taste

Pan fry diced potatoes until golden brown.
In a bowl mix together the shrimp, corn, tomatoes and potatoes.

1/4 cup Cilantro Roasted onion Olive Oil
1/4 cup Key Lime Balsamic Vinegar
1 bunch Cilantro leaves
2 cloves garlic
1 Tbs. plain yogurt
1 Tbs. mayonaise

Blend dressing ingredients together and mix into salad. Chill and serve.