Creating the Roasted Butternut Squash Kale Salad Meal Prep is easy and straightforward. Just follow these steps:

1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.
3. Roast the Squash: Spread the seasoned squash evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown, stirring halfway through.
4. Cook Quinoa: While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa with vegetable broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and all liquid is absorbed.
5. Prepare the Kale: In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt for about 2-3 minutes. This will soften the kale and enhance its flavor.
6. Combine Ingredients: Once the butternut squash is roasted, add it to the bowl with the massaged kale. Add cooked quinoa, cranberries (if using), and walnuts (if using).
7. Dress the Salad: Drizzle your choice of dressing over the salad. Toss everything together gently until well combined.
8. Let it Cool: Allow the salad to cool slightly before portioning into meal prep containers.
9. Store the Salad: Divide the salad into individual containers and store them in the fridge for up to 5-7 days.
10. Enjoy: Take out a container whenever you’re ready to enjoy a healthy and satisfying meal!