Preheat oven to 400 degrees Fahrenheit.
Add 1 tablespoon of coconut oil to a baking sheet along with chopped butternut squash. Sprinkle with salt and pepper and roast for 25-35 minutes.
In a medium saucepan over medium heat, melt 1 tablespoon of coconut oil. Add celery and green onion and sauté for 3 minutes.
Add in minced garlic, kale and dates and sauté for 3 minutes.
Sprinkle with salt and pepper and set aside.
Remove butternut squash from oven and add into a bowl. Add in orange juice and zest and stir to combine.
In a large bowl, add in cooked quinoa, cooked wild rice, butternut squash and kale mixture. Toss to combine.
Top with pecans and sage. Enjoy!