Warm Butternut Squash and Quinoa Salad

1 1/2 lbs. butternut squash, peeled and cut into 1-inch cubes
2 Tablespoons vegetable oil
2 1/2 teaspoons Jamaican Jerk Seasoning, divided

Dressing:

1 small onion, peeled and quartered
1 clove garlic, peeled
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup hot mango chutney
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Salad:

3 cups shredded kale
1 cup shredded radicchio
1 cup quinoa, cooked
1/2 cup toasted walnuts, chopped

1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
2. Add squash, oil and 2 teaspoons Jamaican Jerk Seasoning; stir until squash is coated.
3. Bake for 15 to 20 minutes or until fork tender.

Dressing:

1. Add onion and garlic to food processor bowl. Pulse until chopped.
2. Add 1/2 teaspoon Jamaican Jerk Seasoning and remaining Dressing ingredients to food processor bowl.
3. Process until blended.

Salad:

1. Toss squash, dressing, kale, radicchio and quinoa in a large bowl until blended.
2. Sprinkle with walnuts before serving, if desired.