My F&W
quick save (...)
Roasted Delicata Squash with Quinoa Salad
© John Kernick

Roasted Delicata Squash with Quinoa Salad

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Quinoa is definitely a superfood: A grain-like seed, it's a "complete" protein containing all eight essential amino acids (another plus: it cooks much more quickly than most grains). To create a terrific vegetarian main course, Michael Symon of Cleveland's Lola tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

  1. 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
  2. 2 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1 cup quinoa
  5. 2 tablespoons golden raisins
  6. 1 tablespoon sherry vinegar
  7. 1 teaspoon honey
  8. 1 Granny Smith apple, finely diced
  9. 1 large shallot, minced
  10. 1 garlic clove, minced
  11. 2 tablespoons chopped mint
  12. 2 tablespoons chopped parsley
  13. 2 ounces arugula (2 cups)
  1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
  3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
  4. Set the squash halves on plates. Fill with the salad and serve.
Make Ahead The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving. Notes One Serving358 cal, 64 gm carb, 10 gm fat, 1.3 gm sat fat, 9 gm protein, 10 gm fiber.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(6)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.