In this cool-weather salad, kale, and quinoa are topped with roasted delicata squash and a creamy lemon-tahini dressing. It’s hearty and comforting while still being light and energizing. Don’t despair if you can’t find delicata squash. Feel free to substitute your favorite squash in its place.
Reprinted from The Oh She Glows Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Angela Liddon
- 2 delicata squash, halved lengthwise and seeded
- 1 Tablespoon sesame or coconut oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 bunch kale, stems removed and leaves torn into one-inch pieces
- 1 Cup quinoa or millet
- 1/2 Cup red onions, diced
- 1/2 Cup celery, chopped
- 1/2 Cup fresh parsley leaves
- 2 Tablespoons dried cranberries
- 2 Tablespoons raw or toasted pumpkin seeds
- Lemon tahini dressing, to taste
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
Slice the squash crosswise into 1-inch-wide pieces (they should be the shape of a U) and place them in a single layer on the prepared baking sheet. Drizzle them with the oil and toss to combine. Season generously with salt and pepper.
Roast the squash for about 30 minutes, flipping once halfway through the cooking time. Meanwhile, cook the quinoa.
Place the kale in a large bowl and spoon 2 to 4 tablespoons of the Lemon-Tahini Dressing over top. Massage the dressing into the kale with your hands until evenly coated. Let the kale sit on the counter for at least 10 to 15 minutes so the dressing can soften the kale leaves.
To assemble the salad, place the dressing-coated kale on a large serving plate. Spread the cooked quinoa over top, followed by the onion, celery, parsley, roasted squash, cranberries, and pumpkin seeds. Drizzle on the rest of the dressing.