Roasted Squash and Quinoa Salad with Baby Greens and Cranberries

I’m a big fan of doubling my efforts to get 2 meals in one. Today’s recipe is one of those. Actually, I find all roasted veggies really have that potential. Like the Roasted Carrot recipe I shared a while back, or roast beets to make this soup today and use the rest to make this Roasted Beet Bruschetta tomorrow.

I mean really, isn’t it nice to not have to always cook every night?

Isn’t having a night off from time to time such a great feeling?

I love cooking but even I need a night “off” once or twice a week. In case you were wondering, I don’t consider making a salad cooking, or chopping up vegetables to eat on toasted bread cooking either, nor is heating up leftovers (one of my favorite cooking experiences). To me that’s just getting ready to eat.

I hope my perspective isn’t too off for you all.

With squash being plentiful and very inexpensive it makes a great side dish with dinner tonight and a fabulous salad or soup tomorrow. I recommend making quinoa and roasted squash as a side dish one night, then using the leftovers, you can make this salad for a fabulous lunch or even a delightful dinner salad that won’t taste like you’re eating last nights leftovers.

That’s always a good thing.

Roasted Cumin Spiced Squash

Preheat oven to 375 F. Peel and remove the seeds from the squash. Cube the squash into bite sized pieces and put in a large bowl. Toss the squash with the oil, cumin and paprika. Place the squash on a cookie sheet and sprinkle with salt. Roast for 35-45 minutes or until squash is tender.

Roasted Squash and Quinoa Salad

  • 2 cups roasted squash
  • 2 cups cooked quinoa
  • 2 cups baby kale and baby chard (or greens of choice)
  • 1/2 cup dried cranberries ( or raisins)
  • 1/2 crushed pistachios ( or nuts of choice)
  • crumbled feta to garnish(optional)
  • Cumin Dressing (below) or dressing of choice

In a large bowl, add the cooked squash. Sprinkle with salt and pepper to taste. Add the quinoa, greens, cranberries and pistachios. Toss the salad with the dressing and serve immediately.

Note: This salad will hold up nicely to the dressing, minus the greens. You can always add the salad greens at a later time if you’d like to add the dressing now and allow the flavors to marry. Also a good idea if you’re bringing this to someone house for dinner.

Cumin Dressing

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 tsp cumin seeds
  • 1 Tbsp honey (vegans use agave or sweetener of choice)

In a small frying pan over high heat, add the cumin seeds and toast until fragrant, about 1 minute. Remove from heat. Using a mortar and pestle, grind the cumin seeds. Combine the lemon juice, oil, cumin and honey. Whisk until well combined.

Note: If the salad won’t be eaten all at once, add the dressing to each serving individually to preserve the freshness of the greens.

 

8 Responses to Roasted Squash and Quinoa Salad with Baby Greens and Cranberries

  1. mjskit January 21, 2013 at 4:37 am #

    What a great salad! For me, the cranberries and pistachios really make is special! Love the way you roasted the squash with cumin. YUM!

    • beyondthepeel January 21, 2013 at 5:44 am #

      I love roasting squash with cumin. For an extra punch, freshly toasted cumin seeds then ground with a motar and pestle really make the flavor pop.

  2. Koko January 21, 2013 at 6:45 am #

    Squash and cumin are such an awesome combination! I love squash with quinoa, too- magic all around!

    • beyondthepeel January 21, 2013 at 5:59 pm #

      Thanks Koko. It’s always nice to have a few hardy, yet flavorful salads in the repertoire.

  3. inspirededibles January 22, 2013 at 12:15 am #

    Oh, what a pretty salad France! – colourful and full of gorgeous ingredients. I make a rice with cranberry and pistachio – such a winner combination! Love your cumin dressing too…so tasty.

    • beyondthepeel January 23, 2013 at 9:41 pm #

      The freshly crushed cumin makes a big impact here. Thanks for coming by Kelly. So nice to “see” you. :)

  4. Stephanie May 6, 2013 at 8:49 pm #

    Thank you so much for sharing this recipe! I have made it so many times that it is now becoming one of my go-to recipes! It’s an easy weeknight dinner and is great for leftovers, too, once the dressing has soaked in more. Thank you!!!

  5. Stephanie May 6, 2013 at 8:49 pm #

    Thank you so much for sharing this recipe! I have made it so many times that it is now becoming one of my go-to recipes! It’s an easy weeknight dinner and is great for leftovers, too, once the dressing has soaked in more. Thank you!!!

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