Delicata Salad

 

     This Salad has everything a person could want in one bowl, not to mention so many colors it’s inviting to the soul.  I have no idea how many servings are in one big bowl, it depends on how hungry you are, how many people are in the room and if you plan to add any extra protein.  This works great as leftovers, …if there are any.  Enjoy this to the fullest, this one hits all the high notes.  ;)

Ingredients~

1 Delicata Squash

Olive Oil

1 cup Red Quinoa

2 cups Water

1 ounce Pecan Halves

1 bag frozen shelled Edamame

1 bunch Kale

Feta Cheese, amount desired

Blueberries as garnish as desired

1/4-1/2 cup California Balsamic, Ginger Balsamic or favorite flavor

     Trim each end of the Squash, cut lengthwise, scrape seeds, slice into half moons, rub with Olive Oil, season if desired, lay on parchment lined cookie sheet, bake at 425 for 30 minutes or til golden brown, flip half way thru, side aside to cool.  Meanwhile, add Quinoa and Water to pot, bring to boil, reduce to simmer, add lid, simmer 15-20 minutes, or til water absorbed, set aside to cool.  Also, add Pecans to parchment lined baking sheet, bake at 350 for 5 minutes, remove from oven and remove Pecans from cooking tray to prevent further browning or burning, set aside.  Lastly, heat Edamame per directions.  To assemble, tear Kale from stems and tear into small bite size pieces into very large salad bowl, add remaining ingredients in order as desired, toss well to ensure Balsamic has coated all ingredients.  I reserved Cheese, Blueberries and Pecans to use on top as garnish.  Enjoy. :)