Kale and Delicata Squash Salad

On a Bed of Quinoa

  • 40 min
600 calories and less
Vegetarian
Vegan
High in fiber
Low Sodium
Fun fact: Delicata squash, although considered a "Winter Squash", is not actually grown in the winter. It is cultivated in the Autumn months, before the danger of heavy frosts. Winter squash get their name from being stored and eaten in the cold months. Delicata squash has a thin, edible skin, meaning you don't need to peel the skin. In this lovely dish, the squash is served in a kale & quinoa salad with a tahini-lemon dressing.

Allergens: Sesame, Gluten, Wheat
Kale and Delicata Squash Salad

Ingredients

1
Delicata Squash(es)
4 leave(s)
Kale
4 g
Italian Parsley
1
Celery
1/2
Lemon(s)
1
Garlic Clove(s)
3/4 cup(s)
White Quinoa
2 tbsp
Tahini
2 tbsp
Nutritional Yeast
1
French Shallot(s)
1 tbsp
Dried Cranberries
Nutritional facts
Per serving
Amount / Serving
Calories
593 kcal
Total fat
16 g
Saturated Fat
2 g
Sodium
116 mg
Total Carbohydrate
98 g
Fiber
21 g
Sugar
18 g
Proteins
24 g

Instructions

Cook the squash
1

Cook the squash

Preheat oven to 425F

Cut the squash lenghtwise, remove seeds, then slice each half to make half rings of about 1 inch thick. Mix with 1 tbsp of olive oil (double for 4 ppl), put on a baking sheet lined with parchment paper, and put in the oven for 30 minutes, turning halfway.

Prepare ingredients
2

Prepare ingredients

Remove the kale leaves from stem and chop along with the parsley and the celery. Mince the shallot.

Juice the lemon.

Chop the garlic as small as possible.

Cook the quinoa
3

Cook the quinoa

Bring 1 1/2 cups of salted water (double for 4 ppl.) and quinoa to a boil in a pot over high heat, reduce the heat to low, cover and let simmer for 5-10 minutes or until all water has been absorbed.

Make the dressing
4

Make the dressing

In a bowl, mix the garlic, the tahini, the nutritional yeast, 1 tbsp of water (double for 4ppl), 2 tbsp of lemon juice and 1 tbsp of olive oil (double all for 4 ppl). Mix well.

Massage the kale
5

Massage the kale

In a bowl, mix the kale with half the dressing and massage the dressing into the kale.

Serve
6

Serve

Put the kale down on the plate, then top with quinoa, shallots, celery, parsley, roasted squash and cranberries. Drizzle remaining dressing.