This delicious salad features roasted delicata squash, pomegranate, quinoa, almonds and spinach topped with a simple homemade balsamic vinaigrette. If preparing in advance, wait to add the dressing until just before serving.
For the Salad:
- 2 medium delicata squash (~2 lbs)
- 1 1/2 tablespoons olive oil
- 1/2 cup quinoa
- 1 cup water or vegetable broth
- 5 oz baby spinach (~5 heaping cups spinach)
- 1 cup pomegranate arils
- 1/2 cup chopped roasted and unsalted almonds
- 1/4 red onion or 1/2 shallot, thinly sliced
Easy Balsamic Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1–2 tablespoons water (if needed to thin dressing)
- 1 teaspoon maple syrup, optional (the balsamic vinegar I use is already a bit sweet)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 350 degrees Fahrenheit. Slice off the ends of the delicata squash and then slice in half lengthwise. Use a spoon to scrape out the seeds. Slice into 1/3″ thick half circles and arrange in a single layer on a baking sheet. Add olive oil. Toss to coat. Bake for 35-40 minutes or until squash is tender and golden brown.
- While the squash is cooking, rinse the quinoa with cold water in a fine meshed strainer. Add to a small saucepan with the broth/water. Bring to a simmer and cover. Cook until quinoa is tender and liquid is absorbed, about 12-15 minutes. Fluff with a fork and set aside.
- Toss the spinach and quinoa together in a large mixing bowl. Top with pomegranate, almonds, red onion, and squash.
- To make the vinaigrette, add all the ingredients to a mason jar. Screw on the lid tightly and shake well to mix.
- Pour vinaigrette over the top of the salad and toss well to mix.
- Serving Size: 1/4 recipe
- Calories: 435 kcals
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 26.5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7.5 g
- Protein: 9.5 g
- Cholesterol: 0 mg