(Image credit: Famers' Almanac)
So many ways to make a salad, so little time! Using seasonal ingredients means you'll always have a variety of greens, vegetables, add-ins, and dressings to keep things interesting. This recipe is inspired by the flavors of fall; roasted winter squash, hearty cool-weather kale, sweet dried cranberries, and toasted pumpkin seeds come together with a dreamy-creamy tahini dressing. In this recipe for Kale & Quinoa Salad with Candied Delicata, we call for multi-colored quinoa because of its visual appeal but use your favorite cooked grain for added taste and texture. You can substitute hemp seeds for the quinoa here to make it even easier. (Quinoa and hemp seeds both pack a powerful protein punch!)
Delicata squash is an oblong, yellow winter squash marked by green stripes. Delicata are great for stuffing, as well as for slicing and roasting. In this recipe, we cut thin slices and roast until they are dry and nicely browned. The drizzle of maple syrup highlights their natural sweetness and results in a chewy, candied addition to this salad.
Pure joy!
Preheat oven to 400ºF. Line a baking tray with parchment paper. Slice the ends of the squash and cut in half lengthwise. Using a spoon, remove the seeds and fibers. Lay the squash flat side down on a cutting board. With a sharp knife, cut 1/4-inch slices.
Drizzle with the olive oil and syrup and sprinkle with cinnamon and salt. Roast for 20 to 25 minutes, flipping once during cooking time. Squash is done when it is deep, golden brown. Remove from oven and set aside to cool.
Place kale in a large bowl. Add quinoa, cranberries, and pumpkin seeds. Add roasted squash and drizzle with dressing.
To make the dressing, stir together all of the ingredients in a bowl. Add more water, to thin, if desired.
Preheat oven to 400ºF. Line a baking tray with parchment paper. Slice the ends of the squash and cut in half lengthwise. Using a spoon, remove the seeds and fibers. Lay the squash flat side down on a cutting board. With a sharp knife, cut 1/4-inch slices.
Drizzle with the olive oil and syrup and sprinkle with cinnamon and salt. Roast for 20 to 25 minutes, flipping once during cooking time. Squash is done when it is deep, golden brown. Remove from oven and set aside to cool.
Place kale in a large bowl. Add quinoa, cranberries, and pumpkin seeds. Add roasted squash and drizzle with dressing.
To make the dressing, stir together all of the ingredients in a bowl. Add more water, to thin, if desired.
