Delicata Squash, Kale & Quinoa Salad

11/16/2023

Delicata Squash, Kale & Quinoa Salad

This Delicata Squash, Kale & Quinoa Salad is perfect for Fall or for your thanksgiving tables next week. It’s super satisfying and filling and the honey Dijon dressing will become your go-to easy homemade dressing! I used delicata squash but really any roasted squash or even sweet potatoes will work here. I love that this salad is loaded with so much texture and flavor and the colors feel really festive! Enjoy!

Ingredients
1 medium delicata squash
3 giant handfuls of kale
1/4 cup pomegranate seeds
1 cup quinoa, cooked
1/4 cup pine nuts, toasted
1 apple, cubed
1 tbsp extra virgin olive oil
salt and pepper to taste

Honey Dijon Vinaigrette
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 tsp honey
1 1/2 tsp seeded dijon mustard
1 tsp water, or just enough for desired dressing thickness
salt and pepper to taste

Serves 3-4.

1. Preheat oven to 425°F.
   
2. Trim ends off the squash, then cut it in half lengthwise. Scoop the seeds with a spoon, then slice into 1/2-inch thick half moons. Spread on a baking sheet and drizzle or spray with avocado oil, then roast for 25-30 minutes (flipping halfway through) or until tender and golden. Once cooked, set aside to cool slightly.
   
3. While squash is baking, cook the quinoa per package instructions and toast the pine nuts. Set aside to cool.
   
4. Whisk together dressing ingredients. Season with salt and pepper.
   
5. Place kale in a large bowl and add 1 tbsp extra virgin olive oil. Massage the kale with your hands until it breaks down and becomes more tender.
   
6. Top with quinoa, pomegranate seeds, apple, pine nuts, and squash. Pour dressing over the salad and toss.
   
7. Garnish with a sprinkle of extra pomegranate seeds on top. Enjoy!