Quinoa and Roasted Delicata Squash Salad with Shallot Citrus Vinaigrette
This yummy vegetarian salad from our friends at Cottonwood Farm in Witter Springs uses delicata squash, which can easily be found in winter.
Ingredients
- 1 cup quinoa
- 1 delicata squash
- 1/4 cup fresh thyme
- 1/4 cup fresh parsley
- 1/4 cup pickled red onions
- 1 tsp minced shallots
- pinch citrus zest lemon, lime, or mandarin
- 2 tsp citrus juice lemon, lime, or mandarin
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tsp honey
- 1/3 cup olive oil extra virgin
- pinch salt
- pinch pepper
Instructions
Prepare the quinoa and squash:
- Boil quinoa in lots of well-salted water until the grains “open up”. Drain well.
- Slice off both ends of the squash. Push or scrape the seeds and pulp out of the tube.
- Slice squash into half-inch rounds.
- Place squash on baking sheet and toss with olive oil, salt, and pepper.
- Roast squash in oven at 400°F until tender.
Prepare the vinaigrette:
- Combine citrus zest, citrus juice, shallots, mustard, vinegar, honey, olive oil, salt and pepper into a small container with a lid. Shake well.
Assembly:
- Chop the thyme and parsley into small pieces.
- Stir thyme, parsley, and pickled onions into the quinoa. Adjust seasoning.
- Scoop portions of quinoa onto plates or bowls.
- Add roasted squash on top.
- Drizzle with vinaigrette.
