Roasted delicata squash salad with quinoa, creamy goat cheese, fresh herbs, hazelnuts and rich balsamic. An autumn-inspired, plant-powered dish loaded with flavor, texture and nutrients.
- 2 medium-sized delicata squash, halved lengthwise and cut into ~1/2 inch slices
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt
- ½ tsp dried rosemary
- ¼ tsp garlic powder
- ¼ tsp coriander
- ½ cup cooked quinoa or farro
- ¼ cup fresh parsley, roughly chopped
- ¼ cup goat cheese, crumbled
- 3 tbsp crushed nuts of choice (I used hazelnuts)
- 2 tbsp balsamic reduction
- Optional topping: pomegranate seeds
- Preheat oven to 425 degrees F.
- Slice delicata squash lengthwise, scoop out seeds and membrane (discard) and cut into ~1/2 inch slices. Place on a baking sheet and drizzle with olive oil, flipping to coat each side. Add sea salt, rosemary, garlic powder and coriander, evenly distributing seasoning. Arrange squash slices so that their flesh is touching the pan and there is no overcrowding. Bake for 12 minutes, flip, and bake for another 10-12 minutes, until they develop a nice char.
- Divide quinoa evenly on 3 plates. Top with roasted squash, reserving a few quinoa grains to sprinkle over top.
- Top with fresh parsley, goat cheese, nuts and a drizzle of balsamic. Add pomegranate seeds if desired.
Serving size: 1 salad Calories: 249 Fat: 14 gm Saturated fat: 2.5 gm Carbohydrates: 25 gm Sugar: 12 gm Sodium: 190 mg Fiber: 4 gm Protein: 6 gm Cholesterol: 3 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.