Autumn Quinoa Delicata Squash Salad: A Nutritious Seasonal Delight

Autumn Quinoa Delicata Squash Salad is a delightful dish that perfectly captures the essence of the fall season. As the leaves change and the air turns crisp, this vibrant salad brings warmth and comfort to your table. The combination of nutty quinoa and sweet, roasted delicata squash creates a harmonious blend of flavors and textures that is simply irresistible.

Originating from the heart of autumn harvest traditions, this salad not only celebrates seasonal ingredients but also embodies the spirit of togetherness that comes with sharing a meal. People love this dish for its versatility; it can be served as a hearty main course or a refreshing side. The delightful crunch of the squash, paired with the fluffy quinoa, makes every bite a satisfying experience. Plus, it’s incredibly convenient to prepare, allowing you to enjoy a wholesome meal without spending hours in the kitchen. Join me in savoring the flavors of the season with this Autumn Quinoa Delicata Squash Salad!

Ingredients:

• 1 medium delicata squash
• 1 cup quinoa (rinsed)
• 2 cups vegetable broth or water
• 1 cup kale, chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Preparing the Delicata Squash

1. Preheat your oven to 400°F (200°C). This will ensure that the squash roasts perfectly, becoming tender and caramelized. 2. While the oven is heating, wash the delicata squash thoroughly under running water to remove any dirt. 3. Using a sharp knife, carefully slice the squash in half lengthwise. Be cautious, as the skin can be tough. 4. Scoop out the seeds and stringy insides with a spoon. You can discard the seeds or save them for roasting later. 5. Cut the squash into half-moon shapes, about 1/2 inch thick. This size will allow for even roasting and a delightful texture. 6. Place the squash pieces on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly. 7. Roast the squash in the preheated oven for about 25-30 minutes, flipping halfway through, until the edges are golden brown and the squash is tender.

Cooking the Quinoa

1. While the squash is roasting, it’s time to cook the quinoa. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth (or water) over medium-high heat. 2. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the liquid is absorbed. 3. After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the quinoa to steam and become fluffy. 4. Fluff the quinoa with a fork and set it aside to cool slightly.

Preparing the Kale and Other Ingredients

1. While the quinoa is cooking, prepare the kale. Rinse the kale leaves under cold water and remove the tough stems. 2. Chop the kale into bite-sized pieces and place it in a large mixing bowl. 3. To soften the kale and enhance its flavor, drizzle a little olive oil (about 1 teaspoon) over the chopped kale. Massage the kale with your hands for a couple of minutes until it becomes tender and vibrant in color. 4. Next, measure out the dried cranberries and pecans. If you prefer toasted pecans, you can toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant.

Making the Dressing

1. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. 2. Taste the dressing and adjust the seasoning if necessary. You want a balance of sweet and tangy that complements the salad beautifully.

Assembling the Salad

1. In the large bowl with the massaged kale, add the cooked quinoa, roasted delicata squash, dried cranberries, and chopped pecans. 2. Drizzle the dressing over the salad and gently toss everything together until well combined. Be careful not to break up the squash too much; you want to keep those lovely pieces intact. 3. If you’re using feta cheese, sprinkle it over the top of the salad and give it one last gentle toss. 4. Taste the salad and adjust the seasoning with more salt, pepper, or dressing if needed.

Serving the Salad

1. Transfer the salad to a serving platter or individual bowls. 2. For a pop of color and freshness, garnish with freshly chopped parsley if desired. 3. This salad can be served warm, at room temperature, or chilled, making it versatile for any occasion.

Storage Tips

1. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. 2. The flavors will continue to

Conclusion:

In summary, this Autumn Quinoa Delicata Squash Salad is a must-try for anyone looking to embrace the flavors of the season while enjoying a nutritious and satisfying meal. The combination of roasted delicata squash, fluffy quinoa, and vibrant greens creates a delightful medley of textures and tastes that will leave your taste buds dancing with joy. Plus, it’s not just delicious; it’s packed with vitamins and minerals, making it a wholesome choice for lunch or dinner. For serving suggestions, consider adding some crumbled feta or goat cheese for a creamy contrast, or toss in some toasted nuts for an extra crunch. If you’re feeling adventurous, you can easily swap out the delicata squash for butternut squash or even sweet potatoes, depending on what you have on hand. This salad is incredibly versatile, so feel free to customize it to suit your preferences or dietary needs. I encourage you to give this Autumn Quinoa Delicata Squash Salad a try! It’s perfect for meal prep, holiday gatherings, or simply as a cozy weeknight dinner. Once you’ve made it, I’d love to hear about your experience. Share your thoughts, variations, or any tips you discover along the way. Let’s celebrate the flavors of autumn together! Print