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.
Instructions
- Preheat oven to 425°F.
- 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.
- While squash is baking, cook the quinoa per package instructions and toast the pine nuts. Set aside to cool.
- Whisk together dressing ingredients. Season with salt and pepper.
- 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.
- Top with quinoa, pomegranate seeds, apple, pine nuts, and squash. Pour dressing over the salad and toss.
- Garnish with a sprinkle of extra pomegranate seeds on top. Enjoy!
