Weekly Recipe: Delicata Squash and Quinoa Kale Salad from Arrowroot

Vegans—this one’s for you. Arrowroot Farmacy & Cafe (​​arrowrootbrynmawr.com) has crafted the perfect side dish to compliment your Thanksgiving spread as an organic, gluten-free and vegan option. With a quick toss of ingredients, indulge in this delectable, light plate bursting with flavors from spiced pecans and mouth-watering squash.

Delicata Squash and Quinoa Kale Salad with Spiced Pecans
Feeds 8-10

Quinoa
1 ½ Cups Quinoa
3 Cups Water

Roasted Squash
2 pounds Delicata Squash, halved and seeded. Cut into 1 ½ inch slices.
3 Tablespoons Maple Syrup
2 teaspoon Sea Salt

Spiced Pecans
1 ½ cups Pecans
¼ Cups Maple Syrup
1 Tablespoon Cinnamon
1 teaspoon Allepo Pepper
1 teaspoon Ginger Powder
1 teaspoon Salt

Tahini Maple Dressing
1 Cup Tahini
¼ Cup Lemon Juice
5 Tablespoons Maple Syrup
1 ¼ Cup Water
½ teaspoon Salt

Kale Salad
1 Bunch Green, Kale, shredded
3 Tablespoons Lemon Juice
1 Tablespoon Maple Syrup
1 teaspoon Sea Salt
8 Whole Dates, cut into bite size pieces

Directions

1. Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork and set aside to cool.
2. Preheat the oven to 300 degrees. Line a large baking pan with parchment paper. In a medium bowl, toss nuts with maple syrup and all spices. Mix until all nuts are coated.
3. Transfer the nuts to the parchment-lined pan in a single layer and bake for 25-35 minutes. Flipping two times throughout for even baking. Remove from the oven and let cool completely on the pan.
4. Turn the oven up to 375 degrees. Bring a pot of water to a boil. Parboil delicata squash in boiling water for 5 minutes. Drain and transfer delicata to a parchment lined sheet pan. In a large mixing bowl, add squash slices, maple syrup and salt. Carefully, toss with a spatula until all the squash is evenly coated. Then, spread the squash out on the baking sheet in a single layer. Bake for 10-15 minutes until the squash is tender and slightly browned around the edges. Set aside to cool.
5. Make Salad dressing. Combine all the ingredients and set aside.
6. Add chopped kale to a large bowl and lemon juice. Use clean hands to massage kale for about 3 minutes to soften the leaves and infuse the leaves with the lemon. Add a pinch of salt near the end of massaging.
7. Add chopped dates, cooled quinoa, ¾ of chopped pecans and toss.
8. Drizzle dressing on top and garnish with the remaining pecans.