Kale and Roasted Pumpkin Warm Salad


  • 2 cups butternut squash, cubed
  • 3 tbsp olive oil
  • 1 can white beans, drained and rinsed
  • Half bunch of Kale
  • 2 tsp salt
  • 1.5 cups cooked quinoa
  • 1 cup chopped cucumbers
  • 1 shallot, minced
  • ¼ cup + 2 tbsp Ty Ling Hot Oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp Ty Ling 5 Spice Seasoning, divided


  1. Toss butternut squash with olive oil and 1 tbsp Ty Ling 5 Spice Seasoning
  2. Put butternut squash and white beans on a baking tray and bake at 400 F for 20-25 min, or until the squash is tender and the beans are crunchy.
  3. Rip or cut the kale into bite sized pieces, toss with salt and massage with your hands until the kale is softer and noticeably darker in color. 
  4. Add quinoa and cucumbers to the kale.
  5. Mix your dressing: Add Ty Ling Hot Oil, half of the minced shallot, rice wine vinegar, and the other tbsp of Ty Ling 5 Spice Seasoning to a mason jar. Shake until emulsified. 
  6. Add your kale mixture to the serving bowl of your choice, top with the rest of the shallots, crispy beans, and warm butternut squash.
  7. Dress with your hot oil vinaigrette and enjoy!