Ingredients
Delicata Squash
- 2 pounds delicata squash (2 medium squash)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Quinoa
- ½ cup quinoa
- 1 cup water
Maple Vinaigrette
- ⅓ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
- 2 tablespoons rice vinegar
- Pinch kosher salt
Salad
- 5 ounces arugula (about 4 cups firmly packed)
- ½ medium red onion, thinly sliced
- ½ cup pomegranate seeds
- ⅓ cup roasted salted pepitas
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F and position a rack in the lowest slot. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prep the delicata squash: Wash the squash thoroughly to clean the skin. Trim off the ends, slice the squash lengthwise, and scoop out the seeds with a spoon or melon baller. Lay the squash cut side down and slice into ½-inch thick half-moons.
- Toss and roast the squash: In a mixing bowl, toss the sliced squash with olive oil, kosher salt, and ground pepper until evenly coated. Spread the slices in a single layer on the prepared baking sheet, leaving some space between pieces for even roasting. Roast in the oven for 25 minutes, flipping the slices halfway through and rotating the pan for uniform caramelization. The squash is done when tender and lightly caramelized.
- Rinse the quinoa: Place quinoa into a fine mesh strainer and rinse under cool running water until water runs clear and no foam appears. Shake or toss the quinoa to rinse all grains properly. This removes bitterness.
- Cook the quinoa: Transfer rinsed quinoa to a small saucepan, add 1 cup water and stir. Bring to a boil over high heat, then reduce to low and cover. Simmer gently for 15 minutes. Remove from heat and allow to rest covered for 5 minutes. Fluff with a fork and transfer to a large mixing bowl. (Alternatively, cook quinoa in an Instant Pot if preferred.)
- Make the creamy maple vinaigrette: In a 1-cup liquid measuring cup, whisk together extra virgin olive oil, plain Greek yogurt, maple syrup, rice vinegar, and a pinch of kosher salt until very smooth. Taste and adjust sweetness, acidity, or seasoning to balance flavors.
- Assemble the salad: Add arugula, thinly sliced red onion, pomegranate seeds, and roasted salted pepitas to the quinoa bowl. Pour half of the maple vinaigrette over the salad and toss gently until everything is evenly coated.
- Plate and serve: Divide the salad evenly among four plates. Top each portion with one quarter of the roasted delicata squash. Serve immediately with remaining dressing on the side for extra flavor as desired. Enjoy this fresh, colorful side dish!
Notes
- Note 1: Placing the oven rack in the lowest position helps the squash roast evenly and caramelize well without burning.
- Note 2: The skin of delicata squash is edible and softens nicely when roasted, so washing rather than peeling is recommended.
- Note 3: Spacing the squash pieces allows hot air to circulate for crisp, evenly cooked slices.
- Note 4: Thorough rinsing of quinoa removes the natural saponins that cause a bitter taste.
- Note 5: For Instant Pot quinoa, cook rinsed quinoa with equal parts water on high pressure for 1 minute, then allow a 10-minute natural release.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
