1/14/2024 0 Comments Roasted acorn squash saladUse cheese – I love using queso fresco because it has a mild tangy taste, but if you want something more bold, go for crumbly goat cheese, or feta.Īdd texture – Nuts and seeds are my favorite way to add texture to a salad with roasted veggies. That’s plenty of time to cook and cool the quinoa. The veggies are going to roast around 40-45 minutes. Pick 2 veggies to roast – I always pick a pumpkin, squash or sweet potato as my first option, and an aromatic veggie as the second option, such as red onion, green onions, or leeks.Ĭook the quinoa while the vegetables are roasting – This will be the best use of your time. Tips on how to make a great quinoa harvest salad You can use different seeds or nuts, different fruits, and roast different veggies to make a different kind of salad every time! Check out my tips and ingredient variation recommendations below. You can also customize this delicious salad as you please. You can eat it by itself, add your favorite greens to it, and even eat it with your favorite meat as a side dish. This protein packed meatless dish is as delicious as it’s versatile. It can save you a great deal of time and hassle! This make ahead situation is particularly helpful if you’re making this salad for an event. You can even just roast the vegetables, and cook the quinoa the night before, and then assemble the salad the next day if it’s easier for you. I love this salad because it’s a great make ahead roasted vegetable salad and the leftovers make great office lunches. With the proper planning, everything comes together around the same time and fairly seamlessly. I love me a roasted veggie salad, and while there’s usually a handful of steps to make one, I still feel they’re pretty easy to make. why I love this Roasted Acorn Squash quinoa Salad It’s the perfect harvest salad that you can enjoy warm or cold, as a simple weeknight dinner, or as a festive holiday side dish. It has a wonderful blend of roasted veggies, fluffy quinoa, crumbly queso fresco and roasted pumpkin seeds, all tossed in a delicious honey-lemon dressing and sprinkled with pomegranate. Serve immediately.This roasted acorn squash salad is your new favorite Fall recipe. ![]() Finish with more pine nuts and fennel fronds. Place fennel salad on top of the acorn squash and sprinkle with crumbled chorizo. In a medium bowl, toss together fennel, basil, thyme, chives, and pine nuts with the herb vinaigrette.
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