Delicata Quinoa Salad Recipe
Dressing:
1/4 cup extra virgin oil
1/4 cup red wine vinegar
1 tsp Aleppo pepper
1 tsp sumac
1 tsp garlic powder
1 tsp salt
Whisk together all the ingredients in a small jar and set aside.
Salad
1 cup quinoa
1/2 cup extra virgin olive oil, divided
1 lb delicata squash, washed and cut into thin strips
1 tsp brown sugar
1/2 lb shaved Brussels sprouts
1 small red onion, finely diced
1 cup fresh mint leaves, stems removed
1/2 cup salted and roasted pumpkin seeds, for garnish
Preheat oven to 400°F.
Cook quinoa according to package directions. Set aside.
Line a baking sheet with parchment paper and arrange the delicata squash in a single layer. Sprinkle with the brown sugar, then drizzle with 1/4 cup of olive oil. Bake for 15 to 20 minutes, until fork tender and the edges are golden brown. Line a small baking sheet with parchment paper. Arrange the Brussels sprouts in a thin layer, then drizzle with remaining oil.
Place cooked quinoa in a large bowl, then add the onion, Brussels sprouts and mint. Add the dressing and toss well.
Arrange the squash along the edges of a serving platter.
Spoon the quinoa in the middle of the platter, then garnish with pumpkin seeds.
Notes:
Delicata can be substituted with sweet potato or any other squash variety.
Salad can be served warm or at room temperature.
Store leftovers in a tightly sealed container for 4-5 days.
