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
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.
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.
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.
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.
Make Salad dressing. Combine all the ingredients and set aside.
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.
Add chopped dates, cooled quinoa, ¾ of chopped pecans and toss.
Drizzle dressing on top and garnish with the remaining pecans.