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Delicata Squash, Pear, Pecan, and Cranberry Quinoa Salad

Course Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • For the SALAD:
  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 delicata squash, cut in half lengthwise, de-seeded, and cut into 1/2'' slices
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup pecans, chopped
  • 1/3 cup dried cranberries, chopped
  • 1 pear, diced
  • 2 tablespoons chopped herbs of your choice (I've used parsley and oregano, and sage too!)
  • For the DRESSING:
  • juice of 1/2 a lemon
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

Instructions

  1. Bring water to boil in a medium saucepan. Add quinoa and stir. Cover and reduce to low heat, and cook for 15 minutes until all liquid is absorbed. Set aside to cool.
  2. Preheat oven to 400℉. Line a baking sheet with parchment or foil. Place squash on baking sheet and toss with olive oil, cinnamon, salt, and pepper. Roast for 20 minutes or until tender and golden.
  3. Make the dressing. In a small bowl, whisk together the lemon, apple cider vinegar, dijon, maple syrup, dried thyme, salt, pepper, and olive oil. Season to taste with more salt and pepper. Set aside.
  4. To assemble the salad, toss cooled quinoa, pecans, dried cranberries, chopped pear, and a few tablespoons of the dressing. Add the squash and toss again, gently. Add herbs and toss once more! Drizzle on more dressing and serve with more to taste!