If you are looking for a hearty, cold-weather salad...
this one is your baby!
Here is how I ended up making this winner...
I had checked out The Oh She Glows Cookbook from the library.
My daughter gave me a delicata squash.
I had cooked quinoa in the fridge.
I had all of the other ingredients on hand.
It was a no-brainer...I needed to make this unique salad :)
I'm going to walk you through the assembly of this salad...
but my advice would be to bake the squash, prepare the quinoa, blend the dressing and toast the pumpkin seeds the day before you plan to serve this dish.
You can then warm up the squash and quinoa (if you prefer)
and quickly put the salad together!
Ingredients You Will Need
* 2 delicate squash (cut in half lengthwise and remove the seeds)
* 1 tablespoon of coconut or avocado oil
* sea salt and black pepper for seasoning
* 1 cup of cooked quinoa (prepare according to package directions)
* 1 package of baby kale
* lemon-tahini dressing (see directions below)
* 1/2 cup of chopped celery
* 1 teaspoon of dried parsley
* 2 tablespoons of dried cranberries
* 2 tablespoons of toasted pumpkin seeds
Baby Kale makes this salad more tender and tasty!
Crunchy celery and tart dried cranberries help to give the
salad unique flavors and textures.
In goes the baked delicate squash :)
Baking the Squash
*Preheat your oven to 425 degrees.
*Slice the halved and seeded squash crosswise into 1 inch wide pieces.
*Place them in a single layer in glass baking dishes.
*Drizzle them with the oil...and flip them over to coat.
*Salt and pepper the squash pieces.
*Bake the squash for 15 minutes...flip each piece over...and bake for an additional 15 minutes.
*Remove from the oven and set aside.
Prepare Your Quinoa...and Set That Aside!
Dry-toast the pumpkin seeds (in a small pan over a low heat)...and Set That Aside!
Blending the Lemon-Tahini Dressing
In a food processor or high-speed blender, combine and blend the following ingredients....
* 1 large garlic clove
* 1/4 cup of tahini (sesame seed butter)
* 1/4 cup of fresh lemon juice
* 3 tablespoons of nutritional yeast
* 1 tablespoon of sesame oil
*1-3 tablespoons of water (depending on thickness preference)
* 1/4 teaspoon of sea salt
Massaging the Kale...and Assembling the Salad!
*Place the baby kale in a large bowl and spoon 2-4 tablespoons of the dressing onto the greens.
*Massage the dressing into the kale with your hands until all of the leaves are coated.
*Let the kale sit for 15 minutes.
*Now add in the chopped celery, dried cranberries, parsley, quinoa, toasted pumpkin seeds
and the baked delicata squash.
*Add in the remaining lemon-tahini dressing...and toss all of the ingredients together :)
This salad is delicious and filling!
It is definitely a "keeper"...and will be added to my catering repertoire.