This Autumnal Roasted Delicata Squash with Quinoa Salad is healthy, nutritious, and filling enough to be a light meal that is both cozy and warm. For the quinoa, you can follow the cooking instructions on the package, or you can follow the recipe instructions I provide which always results in really fluffy, perfectly cooked quinoa. The beauty of the delicata squash is that the skin is thin and soft and delicious so need to peel it!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4
Ingredients
For the Delciata Squash
2-2 1/2poundsdelicata squashabout 2 medium squash
1large red onion, or any onionsliced in thick wedges
3tablespoonsolive oil
2tablespoonshoney
1/4teaspoonKosher salt
Freshly ground pepperto taste
For the Quinoa
1cupuncooked quinoa, rinsed well (*see notes)I used red and white, but you can use any variety
2cupswater
1/2teaspoon kosher salt
freshly cracked black pepper to taste
For the dressing
1small garlic clovegrated or finely minced
3tablespoonsbalsamic vinegar
2teaspoonshoneyor maple syrup
1/2teaspoonkosher salt
freshly cracked black pepper to taste
2 tablespoons extra-virgin olive oil
For the Salad
4cupsgreens such as arugula, spinach, or mixed greens
1/2 cup toasted pecansroughly chopped
1/2cupcrumbled blue cheese or feta
a handful of chopped herbs such as parsley, mint, or chives
kosher salt and freshly cracked black pepperto taste
Instructions
Preheat oven to 425 degrees F. Line two large baking sheets with parchement paper.
Trim the ends of the delicata squash and cut it in half crosswise. Scoop out seeds, and cut crosswise into 1/4-inch rings. Alternatively, cut in half lenghtwise, scoop out seeds, and cut into 1/4-inch half moons. The latter method makes it a little easier to scoop out the seeds.
In a large bowl, whisk together the 3 tablespoons olive oil and the 2 tablespoons of honey. Add the sliced delicata squash and red onion wedges and toss to coat well. Distribute the delciata squash, and the red onion wedges, evenly amongst the two baking sheets, making sure not to overcrowd them so they can get crispy. Sprinkle with salt and pepper.
Roast for 25 to 30 minutes, flipping the squash and rotating the baking sheets halfway through, until squash is crisp and browned on the outside and tender on the inside.
While the squash and onions are cooking, make the quinoa. Bring rinsed quinoa, a pinch of salt, and 2 cups water to a boil over med-high heat, then decrease heat and maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 15 minutes. You may need to lower the heat as the water is absorbed. Remove from heat, cover, and let sit for 5-10 minutes. Fluff with fork and transfer cooked quinoa to a large bowl and set aside.
While quinoa is cooking, whisk all the dressing ingredients together in a small bowl.
Assemble the salad: Once the quinoa has cooled, add the greens to the bowl and top with the roasted squash, red onions, pecans, blue cheese, and parsley. Drizzle with half of the dressing and toss gently to combine. Taste and add a little more salt, pepper, and dressing, if needed. Serve warm or at room temperature.
Notes
*Quinoa has a natural coating called saponin which can apparently be mildly toxic to humans and make it taste bitter when cooked. Rinsing removes the coating and also helps with hydrating the grains. A lot of boxed quinoa will say it is pre-rinsed, but I like to give it another rinse to be safe.
The salad, without the greens, will keep in an airtight container in a refrigerator for up to 4 days.
You can certainly have the salad cold. I prefer it brought up to room temperature or gently heated in the microwave, or on the stovetop, for just a few minutes.