Quinoa Apple Delicata Salad is the perfect savory salad a chilly night’s potluck dinner. That’s what I whipped it up for recently. Preparing quinoa with a bit of apple cider gives a sweet, light flavor to compliment the mild nuttiness of the grain.
If you have the choice, always by locally made apple cider. If you do not believe there is a difference in the flavor of a grocery store cider and local cider, do a blind taste test.
My recipe is vegan but if you have meat eaters you could serve this with pork, sausage or roasted fish. Perfect served warm, as a side dish, or chilled on a bed of mixed greens.
- 1 cup apple cider
- 1 cup water
- 1 cup dry quinoa
- 1 dried bay leaf
- 1 delicata squash, sliced into ¼-inch discs, seeds removed
- 1 cup chopped apple
- ½ cup chopped roasted hazelnuts
- ½ cup dried fruit (schnitz, raisins or currents)
- 2 tablespoons chopped parsley
- ½ teaspoon dried thyme
- 3 tablespoons balsamic vinegar 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- ½ cup crumbled feta cheese, optional (non-vegan)
- Bring the water and apple cider to a boil, add the quinoa and bay leaf, reduce to lowest setting, cover and cook for 15 minutes. Discard bay leaf, transfer to a large mixing bowl and fluff the quinoa with fork; allow to cool.
- As the quinoa cooks, roast the delicata squash with a drizzle of olive oil and sprinkling of salt and pepper in a 400 degree oven for 15-20 minutes; until lightly golden. Allow to cool and cut unto pieces.
- To the quinoa add the chopped apple, hazelnuts, dried fruit, parsley, thyme, balsamic, olive oil and cooled squash to the quinoa. Toss to coat and season with salt and pepper. Serve at room temperature or chilled.