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Autumn Quinoa Delicata Squash Salad: A Nutritious Seasonal Delight

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This Delicata Squash and Quinoa Salad features roasted delicata squash, fluffy quinoa, and fresh kale, combined with dried cranberries and pecans. Tossed in a sweet and tangy dressing, it’s a nutritious and satisfying dish that tastes even better the next day. Perfect for any occasion!

Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the delicata squash thoroughly under running water.
  3. Slice the squash in half lengthwise and scoop out the seeds.
  4. Cut the squash into half-moon shapes, about 1/2 inch thick.
  5. Place the squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat.
  6. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  7. In a medium saucepan, combine rinsed quinoa and 2 cups of vegetable broth (or water) over medium-high heat.
  8. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  9. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
  10. Rinse kale leaves and remove tough stems. Chop into bite-sized pieces.
  11. Place kale in a large mixing bowl and drizzle with 1 teaspoon of olive oil. Massage until tender.
  12. Measure out dried cranberries and pecans. Toast pecans in a dry skillet if desired.
  13. 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. Adjust seasoning to taste.
  14. In the bowl with the massaged kale, add cooked quinoa, roasted delicata squash, dried cranberries, and chopped pecans.
  15. Drizzle dressing over the salad and gently toss to combine. If using feta, sprinkle it on top and toss gently again.
  16. Taste and adjust seasoning if needed.
  17. Transfer to a serving platter or individual bowls.
  18. Garnish with freshly chopped parsley if desired. Serve warm, at room temperature, or chilled.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.
  • Feel free to customize the salad by adding other ingredients like roasted vegetables or different nuts.

Find it online: https://anasrecipes.com/autumn-quinoa-delicata-squash-salad/