Kale Quinoa Green Goddess Salad (Bill Yosses)

• 2 oz golden flaxseeds
  of 2 oz chia seeds
• warm water, to cover, to soak
• 4 oz blanched almonds, sliced

Green Goddess Dressing

• 2 oz extra virgin olive oil
• 8 oz water
• 1 tsp ascorbic acid (vitamin C in powder form) (see Tip)
• 6 sprigs fresh mint, leaves only
• 15 sprigs fresh cilantro, leaves only
• 8 sprigs parsley, leaves only
• 8 leaves lacinato kale
  of 8 leaves Tuscan kale
• 1 ripe avocado, halved, peeled, pitted
• 1 green apple, quartered, cored, skin on
• 1 tsp salt
• 1 tsp ground black pepper

Kale Quinoa Salad

• 32 oz water, plus extra to fill to 1 liter mark
• 3 oz quinoa
• 4 oz kabocha squash, cubed (½ in.)
  of 4 oz butternut squash, cubed (½ in.)
• 8 oz fresh green beans, bias cut in pieces (2 in.)
• 3 large eggs, cold
• 2 tbsp extra virgin olive oil
• 8 oz Brussels sprouts, leaves only, removed from core
• 16 leaves lacinato kale, center rib removed, sliced into strips (2 in.), (see Tip)
  of 16 leaves Tuscan kale, center rib removed, sliced into strips (2 in.), (see Tip)
• ½ oz lemon juice
• ½ oz extra virgin olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 4 oz pomegranate arils/seeds
• 8 oz red grapes, seedless, halved
• 3 oz feta cheese