Roasted Delicata Squash Quinoa Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 C dry quinoa cooked according to package instructions
  • 1 medium delicata squash - halved, seeded and sliced into ½ inch half-rounds
  • 2 Tbsp pure maple syrup
  • 1 Tbsp good quality olive oil
  • ¼ C slivered almonds
  • ¼ C orange infused dried cranberries - or regualr dried cranberries
  • ⅓ C feta cheese, crumbled
For the Red Wine Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 Tbsp 0% greek yogurt
  • ¼ C red wine vinegar
  • 1 Tbsp pure maple syrup
  • 3 Tbsp good quality olive oil
  • 1 clove garlic chopped
  • kosher salt and cracked pepper to taste
Instructions
  1. Preheat oven to 425. Toss sliced delicata squash in a bowl with olive oil and maple syrup. Line a large rimmed baking sheet with parchment paper. Spread squash evenly over baking sheet. Season with kosher salt. Roast for 30 minutes until golden brown, allow to cool.
  2. For the vinaigrette, add all ingredients to a blender and blend on high until mixed, set aside.
  3. Allow quinoa to cool and add to a large bowl. Add in roasted delicata squash, almonds, dried cranberries and crumbled feta. Drizzle with vinaigrette dressing and tpss to coat. Season with S&P to taste. Serve immediately or cover and store in the fridge for up to 5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-delicata-squash-quinoa-salad/