Light, bright and flavorful, this fall salad is a great way to celebrate the fall/winter season.
Apple Cider Dressing
Preheat oven to 400 degrees F.
Squash: Wash delicata squash, cut ends off, slice in half lengthwise and scrape seeds out with a sharp-edged spoon. Lay squash cut side down and cut into 1/4 inch slices. Toss with 1 tablespoon olive oil. Using a rimmed baking sheet lined with a silpat, parchment paper or lightly greased, lay pieces in a single layer and lightly sprinkle with mineral salt. Cook for 40 minutes stirring once or twice.
Candied Walnuts: In a medium bowl, toss the walnuts and cranberries with a glug of maple syrup and dash or two of the optional cinnamon. Place mixture on a small rimmed baking sheet that has been lined or lightly greased. Add to the oven with the squash for the first 15 – 20 minutes of baking stirring after 10 minutes. Remove, let the walnuts harden.
Vinaigrette: In a small bowl combine the dressing ingredients and mix well.
Assemble: In a large mixing bowl combine the leafy greens, onion, slightly cooled squash, cranberry/walnut mixture and dressing, toss well. Add in cooked grain of choice and gently toss again.
Serve warm or at room temperature, can also be served chilled.
Serves 2 – 4
I used quinoa here adding cinnamon while cooking. My recipe for the quinoa is:
In a small saucepan, bring water, quinoa and cinnamon to a boil, cover, reduce to low and simmer for 15 minutes. Uncover and let 10 minutes, fluff with a fork. Use as directed above.
Keep those seeds for roasting, use this recipe for Roasted Pumpkin Seeds. It works great with delicata seeds too. They roast up crunchy and make for a great snack!