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–+ servings

Squash and Quinoa Salad with Cranberry Dressing

When I think "easy Thanksgiving recipes," I immediately go to this salad. It's warm, roasty, nutty from the quinoa and filled salad filled with some of my other favorite fall harvest ingredients. The assembly of this salad is a no-brainer, and it's phenomenal as something to make ahead and bring to a friend's house. (Plus, add some chickpeas and it's great for meal prep).
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 8 servings as a side

Equipment

Ingredients

  • 1 cup tri-color quinoa
  • 2 small delicata squash
  • 1 medium acorn squash
  • 1 large fennel, 12 ounces
  • 2 tablespoons extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 2 tablespoons salted butter
  • 3-4 medium rosemary sprigs
  • 1/3 cup pumpkin seeds
  • 6-7 cups spinach leaves, around 8 ounces
  • 2 ounces shaved parmesan
  • 1 small pomegranate, for serving
For the cranberry dressing:
  • 1/4 cup cranberry sauce
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • Freshly cracked black pepper

Instructions 

  1. Evenly stagger two racks in the oven and preheat to 400°F convection or 425°F standard.
  2. In a small pot or rice cooker, cook the quinoa according to package instructions and set aside.
  3. Slice the acorn squash into 1-inch thick wedges, cut the delicata squash into 1/2-inch thick half moon pieces Thinly slice the fennel. Add the squash to one sheet pan and the fennel to another. Drizzle both pans with 1 tablespoon of olive oil and season with salt. Roast the fennel on the top rack for 15 minutes and the squash on the bottom rack in for 20-25 minutes, or until darkened on the bottoms. Set aside.
  4. In a large bowl whisk together the ingredients for the cranberry dressing. Taste and add salt or vinegar as preferred.
  5. In a small sauté pan over medium heat, add 2 tablespoons of salted butter, the leaves from 3-4 rosemary sprigs, and 1/3 cup pumpkin seeds. Let the butter melt, season with 1/2 teaspoon of salt and stir often, allow the seeds to toast and the rosemary to fry until it is curling up and crisp. The butter will be slightly brown. Turn off the heat.
  6. Now it's time to assemble. To the bowl with the dressing, add the quinoa, the roasted squash and fennel, then spoon in the fried rosemary and pumpkin seeds, scooping them away from the butter in the pan. (Store the butter in the fridge and use it as rosemary butter throughout the week).
  7. Pile the spinach on top. Shave on 2 ounces of parmesan, then sprinkle in the seeds from a pomegranate, reserving some seeds for the topping. Toss everything together until well combined. Taste and season as preferred.
  8. Pile into a serving dish, dot with pomegranate seeds, and enjoy!
Serving: 1 cupCalories: 213kcalCarbohydrates: 29gProtein: 6gFat: 9g