delicata

red quinoa

onion

maple balsamic

quinoa squash   maple balsamic dressing

I love daylight savings time. I really do. On both ends. In the summer, I get so excited that it’s staying light later in the evening, and in the fall, I get excited that the sun rises before seven thirty in the morning.

But I will say, it always takes some adjusting. I started making this little salad at 4 o’clock yesterday, and then just watched in horror as it got darker and darker. Forty-five minutes later, the quinoa and I were jammed next to the biggest window in our house, trying hard to capture the last teensy bit of light in the (already cloudy) sky.

But good news! You could make and eat this in the dark, and it would still be delicious. Happy November.

Quinoa Delicata Salad + Maple Balsamic Dressing

PRINT recipe

  • 1 medium delicata squash
  • 1 – 2 T olive oil
  • 1/2 large red onion, roughly chopped
  • 2 C cooked quinoa
  • salt and pepper

for the dressing

  • 3 T olive oil
  • 1-1/2 T balsamic vinegar
  • 1/2 T maple syrup
  • 1 t garlic powder
  • salt and pepper

Preheat oven to 400 degrees.

Wash and cut the squash in half lengthwise. Scrape out the seeds. Then slice each half (you don’t even have to peel it!) into little half moons. Lay them on a non-stick baking sheet, along with the chopped onion. Drizzle with olive oil and pop in the oven for 20 – 30 minutes, flipping the squash after 15 minutes.

Meanwhile, mix the ingredients for the dressing together in a small bowl.

When the squash + onion are cooked, roughly chop the squash, then combine everything (veggies + cooked quinoa + dressing) in a bowl, and serve warm.

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