Is that fall knocking on the door? We’re already getting squash in our CSA shares, let’s make a quick and healthy salad packed with fresh veggies, fiber and protein! The delicata squash from Svaty’s Produce doesn’t need to be peeled before roasting, so this can come together in 20 minutes for your next meal prep session!
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WHAT IS OUR CSA? For $14 (small share) or $22 (large share), you get a curated selection of produce from local farmers every week. Your subscription gets you the freshest produce, while keeping more of your dollar in the local economy. Recipes are available here and in our weekly newsletter! Want to sign up? Visit prairielandmarket.org/csa
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DELICATA SQUASH QUINOA SALAD
Serves 4
1 delicata squash, halved lengthwise, seeded and cut into 1/2 inch rings
1 T olive oil
Kosher salt & black pepper
1 1/2 c quinoa
2 1/2 c water
1/2 red onion, thinly sliced
3/4 c dried cranberries or golden raisins
3/4 c sliced almonds, pumpkin seeds or chopped walnuts
2 c chopped kale or mixed greens
1 c crumbled feta or goat cheese
Dressing
1/2 c apple cider vinegar
1/2 c extra virgin olive oil
1 T dijon mustard
2 T honey or maple syrup
Kosher salt & black pepper
Preheat oven to 400. Line a baking sheet with foil and arrange squash in a single layer. Drizzle olive oil and season well with salt and pepper. Toss squash to distribute seasoning evenly and roast for 15-20 minutes until tender and slightly caramelized. Set aside to cool to room temperature.
Meanwhile, add quinoa and water into a small saucepan. Bring to a rolling boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let rest covered for 10 minutes. Fluff with a fork, transfer to a bowl and let cool slightly.
In a small bowl, whisk all dressing ingredients together until emulsified.
Add squash and all remaining ingredients to bowl with quinoa. Toss with prepared dressing and serve at room temperature or refrigerate to cool.
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