Do you guys remember Marcel the Shell? And more importantly, the SECOND one? For some reason, I was reminded of these brilliant videos last week and have been able to think of nothing besides “treats and snoozin’, snoozin’ and treats” for the last week. So, I re-watched them. AND DISCOVERED THERE IS A THIRD!!! It’s been out for a year, but apparently I’m living under a rock and therefore missed it’s grand reveal. I’m still a fan of #2 (how can you beat treats and snoozin?), but MAN. I love those videos.
Now that you’ve watched an adorable shell with shoes and one big googly eye, we should talk squash. DELICATA SQUASH, to be precise!
I think I’ve only had delicata squash like 3x in my entire life… and every time I think ‘OH MY GOSH THIS IS THE BEST THING I’VE EVER EATEN WHY DON’T I EAT IT MORE OFTEN!?’ Seriously. I’m a big fan of butternut, but in my book it can’t even hold a candle to delicata. How is this stuff SO TASTY!? It’s crazy. I’m officially committing to eating as much delicata as is humanly possible this fall/winter. Brace yourselves.
This salad is waaay easy and waaay tasty. Roast the squash, cook some quinoa, add some dill and lemon, steam the kale… and mix up a spicy almond butter dressing to give it all a little UMPH. If you don’t want spicy, just leave out the sriracha. I won’t hold it against you.
- 1 delicata squash
- 2 tsp olive oil, divided
- salt & pepper
- 1 cup quinoa, uncooked
- 1/4 cup fresh dill, chopped
- juice from 1/2 lemon
- 4 cups fresh kale leaves, torn
- 3 Tbsp almond butter
- 1 Tbsp apple cider vinegar
- 1 tsp sriracha
- 1/4 cup water
- 1/2 cup microgreens (optional)
- Preheat the oven to 425F. Slice the squash lengthwise, scoop out the seeds, then cut across into 1/2″ half-moons. Toss with 1 tsp olive oil and ample salt & pepper.
- Spread the squash in a single layer on a foil-lined baking sheet, and bake for 15-20 minutes, or until the underside is considerably browned/blackened. Remove, and set aside.
- While the squash is cooking, rinse and cook the quinoa according to the directions. When the quinoa is done, add 1 tsp olive oil, the lemon juice, and the dill. Stir to combine.
- When the quinoa is almost done, steam the kale in a large frying pan with 1 cup of water. Cover with a lid and let cook for 5 minutes.
- To make the dressing, whisk together the almond butter, apple cider vinegar, sriracha, and water until smooth.
- To assemble the salad, layer the kale, quinoa, and squash. Top with the dressing, and microgreens, if using.