There is a place for salad on the holiday table. With festive feasts that consist of meaty roasts, gooey casseroles and creamy mashes, a fresh and leafy salad is a welcome accompaniment to a celebratory meal. You could simply rely on a bowl of tossed seasonal greens as a go-to palate cleanser. Or, better yet, assemble a heftier salad, layered with sturdy greens and chicories, wintry vegetables and wholesome grains. Not only is it a vibrant and healthy bowl worthy of the season, but it’s a dish that will satisfy vegetarians and carnivores alike.
Each component of this autumnal salad brings flavor and texture to the bowl: crisp radicchio shards, peppery arugula leaves, protein-rich quinoa and sweet delicata squash. Delicata is a small oblong squash with an edible green and yellow striated skin, so there is no need to peel it. It cooks quickly, and roasting is an easy method that amplifies its sweet and creamy flavor. A rich, assertive balsamic vinaigrette coats the salad, which is then garnished with dried cranberries and pepitas.
Don’t let the separate components of this recipe deter you from making it. The dressing, quinoa and squash can be prepared in advance, and the salad can be easily assembled just before serving, which is ideal for entertaining or transporting to a potluck gathering.
Roasted Squash, Radicchio and Quinoa Salad
Serves 4 to 6
INGREDIENTS
Dressing:
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Salad:
1/2 cup red quinoa, rinsed
Kosher salt
2 narrow delicata squash, about 1½ pounds total
Olive oil
Kosher salt
Freshly ground black pepper
1 large head radicchio, about 12 ounces
1 packed cup arugula, about 1 ounce
2 to 3 tablespoons dried cranberries
1 to 2 tablespoons pepitas
DIRECTIONS
Make the dressing: In a small bowl, whisk the vinegar, lemon juice, garlic, mustard, cumin, salt and black pepper. Add the oil in a steady stream, whisking to emulsify.
Put the quinoa in a small saucepan. Cover with 1½ inches of water. Bring to a boil, then simmer until the quinoa seeds release their germ (a little white tail), 12 to 15 minutes. Drain the quinoa and transfer to a bowl. Stir in 1 tablespoon of the dressing and season with 1/4 teaspoon salt. Set aside to cool.
Heat the oven to 425 degrees.
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Cut the squash crosswise in 1/3-inch-thick slices. Scoop out the seeds with a spoon. Arrange the squash rings on a rimmed baking sheet lined with parchment. Brush the rings on both sides with oil and lightly season with salt and black pepper. Transfer to the oven and roast until charred in spots and tender, about 25 minutes, flipping once. Remove from the oven and cool to lukewarm or room temperature.
Halve the radicchio and cut out the core with a paring knife. Cut each half into wedges. Tear the wedges into bite-size pieces.
Spread half of the quinoa in a serving bowl. Scatter the radicchio and arugula over the quinoa and lightly drizzle with some of the dressing. Arrange the squash rings over the salad. Spoon the remaining quinoa over and around the squash. Garnish with the cranberries and pepitas. Drizzle with the remaining dressing to your taste.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.
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