Cozy Harvest Quinoa Salad
Roast delicata squash with cinnamon and cayenne, then toss with fluffy quinoa and a touch of maple syrup for a savory-sweet salad.
Ingredients
- 1 cup uncooked quinoa
- 1 delicata or acorn squash (halved, seeded + cut into half circles)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- pinch ground cayenne pepper (to taste)
- kosher salt + pepper
- 1 1/2 cups baby kale
- 1 apple (cored + thinly sliced)
- arils from 1 pomegranate
Instructions
- Cook quinoa according to package directions.
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss squash with olive oil, maple syrup, cinnamon, cayenne, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
- In a large bowl, combine warm quinoa, roasted squash, baby kale, sliced apple, and pomegranate arils. Gently toss to combine.
- Prepare a turmeric tahini dressing (recipe not provided, assume it's made separately).
- Drizzle the quinoa salad generously with turmeric tahini dressing. Garnish with extra pomegranate arils if desired. Serve warm or at room temperature.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.