A perfect Fall salad, this works well either as a meal in it's own right or as a side dish for your festive table.
Ingredients
1 delicata squash, halved, seeds removed, sliced into thin crescents. (or other squash)
1 cup cooked quinoa
½ of a bag of baby kale & chard, about 3 oz or so, or 3-4 cups of greens in total
a good handful of walnuts, cut into pieces (about ⅓ of a cup)
the same amount of dried prunes, sliced into strips
5 tablespoons olive oil
1 tablespoon apple cider or unfiltered juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
salt & pepper
feta crumbles for topping - optional
Instructions
Heat oven to 400F/200C. Line a baking sheet with parchment paper.
Place squash on the baking sheet, pour 2 tablespoons of olive oil over the top, and season generously with salt and pepper. Using your hands, toss the squash in the oil and seasonings until everything is coated. Place the baking sheet in the oven and roast for 25-30 minutes, turning halfway. The goal is caramelization here, so keep roasting until your squash begins to brown.
Make the dressing: Add 3 tablespoons of olive oil, the juice, the vinegar, and the mustard to a bowl. Add a generous grind of salt and pepper. Whisk everything together with a small whisk or a fork (I use a fork) until the dressing is smooth and emulsified. Taste, and adjust seasoning, if necessary.
Sprinkle 1 cup of quinoa around the edges of a platter. Pour the dressing in the center. Toss with the leaves. Sprinkle the dressed grain and greens with the roasted squash, nuts, and prunes. If desired, top with crumbles of feta cheese.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/roasted-squash-kale-and-prune-salad/