Delicata Spinach Salad
This toasty, fresh, fall-flavored salad will keep you coming back for more! Great as a unique side salad, and filling enough to be served as a large dinner or lunch salad.
Makes 2 big servings or 4 medium sized servings
Calories: 307 for 4 servings, 614 for 2 servings
Ingredients
- 1 medium delicata squash 1 - 2 lbs
- olive oil
- Salt and Pepper to taste
- 1 bunch spinach
- 1/2 cup raw walnut pieces
- ½ - ¾ cup warm cooked quinoa
- ⅓ cup vegan parmesan such as Follow Your Heart or Violife
- Juice of ½ a lemon
- Optional ¼ cup dried cranberries or raisins
Instructions
- Heat oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into roughly 1” cubes. Delicata skin is so soft when cooked, you do not need to peel it. Toss the squash cubes with just enough olive oil to coat, and salt and pepper to taste.
- Place the squash on a baking sheet. On one end of the sheet, add the walnuts. Keep everything in a single layer, and try to prevent the squash and nuts from touching.
- Place the baking sheet in the pre-heated oven. After 5 minutes toss the walnuts, then return the sheet to the oven for another 3 - 5 minutes. The walnuts should be a deep brown color, with some black spots but not terribly burned. Remove the toasted walnuts from the pan. Continue roasting the squash for another 10 - 20 minutes, tossing every 10 minutes. The squash is done when it’s soft but not mushy and browned in some spots.
- While the squash is baking, slice the spinach into approximately ½” ribbons. Don’t drive yourself crazy with this!
- When the squash is done, toss it with the walnuts, spinach, and quinoa. Add the parmesan, lemon juice, optional cranberries or raisins, and a dash of salt and pepper. Toss again. Cover for 5 minutes before serving to allow the spinach to soften slightly. Serve warm or at room temp.