Quinoa & Roasted Winter Squash Salad with Autumn Fruits & Pistachios
From the blog For Love of the Table
1/2 c. olive oil, divided
1 small red onion, cut in a 1/4-inch dice (about 1 cup)
1 c. quinoa, well rinsed (1/2 cup white and 1/2 cup red, if available)
1 1/4 c. water
1/3 to 1/2 c. dried cranberries
1/3 c. freshly squeezed orange juice (from Valencia oranges, if available)—see notes & variations
1 lb. Delicata squash, well-scrubbed (see note)
1 large apple (8 or 9 oz.)—something with a sweet-tart character and that holds its shape when cooked...I prefer Pink Lady, but Braeburn or something similar would also work
1/2 c. pistachios, toasted and coarsely chopped
3 to 4 t. Sherry vinegar
2 1/2 to 3 oz. hearty greens (see notes)
2 to 3 oz. Feta (optional)
Warm 2 T. of olive oil in a medium sauce pan set over moderate heat. Add the onion along with a pinch of salt and sweat until onion is soft and beginning to caramelize—about 10 to 15 minutes. Add the quinoa and continue to cook and stir until the grain is well-coated with the oil, lightly toasted and hot through—1 or 2 minutes. Add the water, along with some salt, and bring to a full boil. Reduce the heat, cover and cook, until tender—12 to 15 minutes. Let rest, covered and off of the heat, for 5 minutes. Spread the quinoa on a sheet pan to cool.
While the quinoa cooks, prepare the vegetables and fruit:
Place the dried cranberries in a small bowl and cover with the orange juice. Let sit for at least 15 minutes.
Halve the squash lengthwise, scoop out the seeds and discard. Cut the halves of the squash lengthwise, then cut crosswise into 1/2- to 3/4-inch thick pieces.
Peel the apple. Cut it into quarters and remove the core. Cut each quarter into three wedges and cut the wedges in half cross-wise.
Toss the squash and apples with enough olive oil to lightly coat. Season with salt and pepper and spread on a baking sheet. Roast in a 400° to 425° oven until tender and caramelized—about 30 to 40 minutes. Carefully turn the squash and apples over with a pancake turner about 2/3 of the way through the cooking time. Let the squash and apples cool.
To make the salad, place the quinoa, squash, apples, dried cranberries and orange juice in a large bowl. Add the pistachios and toss to combine. Drizzle a tablespoon of sherry vinegar and a quarter cup of olive oil over all. Toss to combine. Add the greens and toss again. Taste and add more sherry vinegar if necessary. If the salad seems dry, add more olive oil...or more orange juice, if you like.
Serve with the Feta crumbled coarsely over. Serves 4 as an entrée, or 6 to 8 as a side.
Notes & Variations:
If you like, you may use an Acorn, a Sweet Dumpling or a Carnival Squash. Halve and scoop out the seeds as for the Delicata and cut cross-wise into 1/2-inch thick slices. Cut the slices into bit-sized lengths.
If you prefer, you could substitute a peeled and cubed squash for the slices of squash—Butternut, Red Kuri, Kabocha, etc.
Try substituting apple cider for the orange juice.
For the greens, I love an Organic Girl blend that includes red & white chard, spinach, arugula and tatsoi (called "supergreens". Baby kale would also be delicious.
http://www.forloveofthetable.com/2013/11/autumn-salad-of-red-white-quinoa-with.html