Back with another winter squash recipe! I can’t resist buying ALL the squashes at the farmer’s market. They make such beautiful fall decorations AND they’re so simple to roast and add to a million different dishes. Today’s recipe is a hearty quinoa salad (what quinoa salad isn’t hearty?) with lots of yummy ingredients. Warm quinoa, cooked in chicken broth, roasted black radishes and kabocha squash, sautéed garlic collard greens, raw pumpkin seeds, dried cranberries, and a simple lemon dressing. We’ve eaten this salad several times over the last week, for dinner paired with pork, for dinner another night paired with rotisserie chicken, and then by itself for lunch another day.

I had gorgeous black radishes from the farmer’s market, and decided to roast them alongside the blue kabocha squash. Simple is usually best when it comes to roasting veggies, so they’re just roasted with olive oil, salt & pepper, and thyme sprigs. I sautéed/steamed the collards with lots of garlic and onion, and then just dressed the salad with drizzle of extra virgin olive oil and fresh lemon juice. Here’s the full recipe:

Warm Quinoa Salad w/ Roasted Black Radishes, Kabocha Squash, & Sautéed Collard Greens
serves 4-6

Ingredients
1 bunch black radishes, quartered
1 lb blue kabocha squash, cut into 1/2 inch slices
4 tbsp extra virgin olive oil, plus more for dressing
4 thyme sprigs
sea salt
black pepper
1 1/2 cups uncooked quinoa
chicken broth for cooking quinoa
1/2 purple onion, sliced
4 garlic cloves, minced
pinch red pepper flakes
1 bunch collard greens, about 12 large leaves, roughly sliced.
1/2 cup water
1/4 cup raw pumpkin seeds
1/4 cup dried cranberries
juice from 1/2 lemon

Directions
Preheat oven to 400 degrees. Prepare quarter black radishes and slice squash into 1/2 inch pieces. Place on baking sheet and add thyme sprigs. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper. Roast for 20 minutes, flip everything over, and roast for another 20 minutes. Remove from oven and put aside.

While vegetables are roasting, cook quinoa according to package instructions, using chicken broth instead of water. When cooked, remove from heat and keep covered.

While quinoa is cooking, slice purple onion and sauté in 2 tbsp olive oil. Add garlic and a pinch of red pepper flakes and cook until fragrant. Add sliced collard greens. Toss well, add 1/2 cup water, and cover. Steam until greens are tender, about 10 minutes.

Assemble salad: place quinoa in a large bowl. Layer collards and roasted veggies. Sprinkle with pumpkin seeds and cranberries. Drizzle juice from 1/2 lemon and olive oil and salt and pepper to taste. Alternatively, use dressing of your choice! ENJOY!

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