Instructions

1. Place all sauce ingredients in a blender.  
2. Blend until smooth.  
3. Set aside until ready to use.
4. Preheat oven 425F.
5. Place quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to a simmer and cook, covered, for 20 minutes or until done.
6. Line 2 baking sheets with parchment paper.
7. Place diced butternut on one baking sheet and onion wedges on the other baking sheet. Drizzle each with 1 tablespoon olive oil and season with sea salt and pepper. Roast for 20 to 25 minutes, or until thoroughly cooked.
8. Heat remaining 1 tablespoon olive oil in a large electric skillet set on medium-high heat. Add shallot and garlic cloves. Saute for 1 to 2 minutes.
9. Add riced cauliflower to skillet. Cook, stirring occasionally, for 5 to 10 minutes.
10. Add fresh rosemary and thyme and toss well. Remove skillet from heat and keep warm until ready to serve.
11. Place drained white beans on one of the just-used baking sheets and place in oven for 3 to 5 minutes to warm through.
12. Using four shallow bowls or one large serving bowl, add ingredients in the following order: cauliflower rice, quinoa, roasted butternut squash, roasted red onions, white beans, kale, nuts, and pear slices.
13. Drizzle with cranberry sauce.
14. Serve immediately.