Fall is just around the corner, and that means it’s time for… A SALAD! Probably not what you were thinking, right?! However, this Delicata Squash and Quinoa Salad is nutritious, easy to prepare, and absolutely satisfying.
Delicata squash is an ideal topping for a salad. The size is conducive thanks to its small stature and it’s one of the easiest squash to prepare, due to the fact that you can eat the skin as well. No scooping necessary!
But delicata isn’t the only squash that great on a salad. Here are some of the other varieties that are ideal as a salad topper…
- Honeynut Squash – also small in stature (basically a mini butternut squash with an edible skin) and deliciously tasty!
- Acorn Squash—Great flavor, but tougher skin. However, the seeds are larger and perfect for roasting and adding to a salad.
- Carnival Squash – Similar to an acorn squash but with a better outfit! 😉
Once you have your squash roasting, simply prepare the quinoa and chop your brussels sprouts. We like the added crunch of the raw brussels sprouts, but they can also be roasted with the delicata squash if you prefer.
Finally, once the quinoa is ready and the squash is roasted, throw it all together for an amazing fall salad. The currants add a touch of sweetness, and the peptitas add a little crunch. The seeds from the delicata can also be roasted and used as well but sometimes the seeds tend to be a little small or scarce, so it’s helpful to have other seeds on hand to use if needed.
If you are in the mood for a healthy yet flavorful meal to help you transition into fall, give this Delicata Squash and Quinoa Salad a go. The heartwarming squash and fresh greens are will delight your palate and prepare you for the cooler times ahead.
- 1 Delicata Squash (Sliced Thick and Deseeded)
- 1 Cup Dry Quinoa (Cooked as Per Directions on Package)
- 10-12 Brussels Sprouts (Shaved or Thinly Sliced)
- 3 Tbsp Pepitas
- 3 Tbsp Dry Currents
- Mixed Greens
- Micro Greens
- Cook the quinoa as directed at the package and allow to cool slightly before using.
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the fresh ingredients as directed.
- Place the sliced squash onto a baking sheet that has been prepared with a thin layer of oil.
- Roast the squash for 10-15 minutes on each side.
- Arrange the greens and micro greens on a platter. Toss the cooked quinoa into the greens.
- Place the roasted squash on top of the greens.
- Garnish the sprinkles of pepitas and currents.
