Preheat oven to 375. Prepare broccoli by removing from stem and chopping. Drizzle with olive oil and sprinkle with salt on a baking sheet. Roast broccoli for 25-30 minutes or until golden brown and crispy on the edges.
Chop honey nut squash into bite size cubes. Heat olive oil in a pan over medium heat. Sauté squash until tender and golden, about 10 minutes.
Prepare quinoa according to package directions. Instead of water, I cooked mine in vegetable broth for more flavor. Once it’s cooked, set aside and fluff.
Once the squash is cooked, remove from heat. Add chopped kale and sauté until it starts to wilt. Remove from pan.
Add another tbsp of olive oil and fry the sage leaves until crispy. Remove from heat and dry on a paper towel to remove excess oil.
To prepare the dressing, add all ingredients to a blender or a small bowl and use a handheld immersion blender to blend until combined, uniform and creamy.
To assemble the bowl, add quinoa, sautéed kale and squash, the roasted broccoli and the crispy sage. Finish with slices of persimmon and drizzle the dressing on top. Serve warm.