The Delicata Squash, Quinoa & Kale Salad

There’s just something about this time in the Winter that makes my body wish for all the veggie goodness I can find… and that’s where one of my all-time favorite salads (truly sooooo good!) comes into play.

This salad is from my second cookbook, Simply Real Eating, and is seriously one of my top go-to’s when life is busy: it’s quick, it’s delicious and it makes great leftovers. Because healthy cooking is great….but not at the expense of taking up all your free time, ya know?

I made again this last night and was reminded of it’s magic (see me make the whole thing here, sped up) and in doing so, admitted a bold statement– that when I cook dinner, it’s usually about 10 minutes long. 15 maybe. It’s how I roll. And….I was inundated for recipe requests after it, and so many questions about how I possibly do that.

So, this next month I’m going to do a better job taking y’all behind the scenes in my kitchen. And sharing some of the little tips, tricks and recipes I use the most, that help keep me sane, calm and taking care of myself (and my people) the best way I know how…. but without all the stress on mealtime.

In the meantime, give this one a try this week and see what you think.

Delicata Squash Quinoa Kale Salad

Makes 4 servings

Notes: If you can’t find delicata squash. this also works with frozen precut butternut squash! Other fun additions could include goat cheese, avocado, pomegranate seeds, or hemp seeds sprinkled on top.

Ingredients:

1 delicata squash

Olive oil

Sea salt

Freshly ground black pepper

1 cup uncooked quinoa

2 heads leafy green or purple kale, stemmed and torn

1/2 cup dried apricots, chopped (optional)

1/4 cup toasted pumpkin seeds (optional)

For the dressing:

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon pure maple syrup

Sea salt

Freshly ground black pepper

Directions:

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Slice the delicate squash in half lengthwise, and scoop out and discard seeds. Slice into 1/4-inch pieces and place on the prepared baking sheet. Drizzle the squash with olive oil, sprinkle with sea salt and pepper, and toss with your hands to coat. Roast for 20 to 25 minutes, stirring or rotating the pieces after the first 15 minutes.

Combine the quinoa and 2 cups of water in a small saucepan. Add a pinch each of sea salt and pepper, cover, and bring to a boil. Turn off the heat and let the quinoa cook, covered, for about 10 minutes, or until all the water is absorbed.

Prepare the dressing: Whisk together all the dressing ingredients in a small bowl or mug, adding sea salt and pepper to taste; set aside.

Place the torn kale in a large serving bowl. Add the dressing and use your hands to rub each leaf until all are well coated. Add the quinoa, apricots, and roasted squash to the bowl. Gently toss to combine. Sprinkle with toasted pumpkin seeds to serve.