Description
This delicious spinach salad with quinoa, black beans and roasted delicata squash combines flavors that are as tasty as they are nutritious.
Ingredients
Scale
- 1 medium delicata squash, cut into 3/4" thick rounds
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 5 oz baby spinach, thoroughly washed and dried
- 1 1/2 cups cooked quinoa ( here we used tricolor quinoa)
- 1 cup canned black beans
- 1 cup frozen organic corn kernels, thawed
- 1 cup shredded carrots
- For the Dressing (makes about 1/2 cup)
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp brown mustard
- 1 tsp maple syrup (optional)
- 1 tsp ground cumin
- 1/8 tsp salt (or to taste)
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange delicata squash rounds on top, drizzle with olive oil and salt. Bake for 55 minutes, flipping them over half way through
- Place baby spinach in a large salad bowl. Add quinoa, beans, corn and carrots
- To prepare the dressing, combine all the ingredients in a glass jar with a lid and shake vigorously (you can also use your blender)
- Pour dressing over the salad and toss well until everything is coated
- Divide salad into two bowls and top with warm roasted delicate squash
- Prep Time: 10 mins
- Cook Time: 55 mins