Kale-Delicata Squash Quinoa Salad
  • Cooking Time: 20-25
  • Servings: 3
  • Preparation Time: 20
  • For the lemon-tahini dressing:
  • 1 large clove garlic
  • 1⁄4 cup (60 mL) tahini
  • 1⁄4 cup (60 mL) fresh lemon juice
  • 3 tablespoons (45 mL) nutritional yeast
  • 1 to 2 tablespoons (15 to 30 mL) sunflower oil (Angela Linden suggests sesame oil or coconut oil)
  • 1 to 2 tablespoons (15 to 30 mL) water
  • 1⁄4 teaspoon (1 mL) fine-grain sea salt, or to taste
  • For the kale salad:
  • 1-2 delicata squash, halved lengthwise and seeded
  • 1 tablespoon (15 mL) sunflower oil (Angela Linden suggests sesame oil or coconut oil)
  • Fine-grain sea salt and freshly ground black pepper
  • 1 bunch kale, stems removed, leaves torn into 1-inch (2.5-cm) pieces
  • 1 cup (250 mL) quinoa (or millet), cooked according to instructions
  • ½ cup (125 mL) diced fresh or red onions (optional)
  • ½ cup (125 mL) chopped celery (about 1 large stalk) (optional)
  • ½ cup (125 mL) fresh parsley leaves (optional)
  • 2 tablespoons (30 mL) dried cranberries
  • 2 tablespoons (30 mL) raw or toasted pumpkin seeds (I like to simply add the delicata squash seeds that I quickly roast while making the salad)
  1. Make the dressing:
  2. 1. In a food processor, pulse the garlic to mince it. Add the tahini, lemon juice, nutritional yeast, oil, water, and salt and process until smooth.
  3. Make the salad:
  4. 2. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  5. 3. Slice the squash crosswise into 1-inch-wide (2.5-cm) 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.
  6. 4. Roast the squash for about 20-25 minutes, flipping once halfway through the cooking time.
  7. 5. Meanwhile, cook the quinoa (Ratio: 1 cup of dry quinoa to 1 ½ cups of water, cook for 15-17 minutes).
  8. 6. Place the kale in a large bowl and spoon 2 to 4 tablespoons (30 to 60 mL) of the Lemon-Tahini Dressing over top. Put aside.
  9. 7. 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.
Featuring: Kale, delicata squash, parsley and garlic. A delicious and hearty salad adapted from Oh She Glows (Angela Linden) that has a few steps but is definitely worth it! I love roasting the seeds of the delicata squash and adding them to this recipe. I often omit using the ingredients that are optional and people still rave about this recipe!