Delicata Squash, Shiitake, Kale & Quinoa Salad

Prep time:
Cook time:
Total time:
Serves: 4


  • Extra virgin olive oil
  • 1 delicate squash (1.25 lbs / 560 grams) cut into ½-inch thick rings
  • Sea salt & freshly ground black pepper
  • 1 celery stalk (with leafy top), chopped
  • 1 shallot, thinly sliced
  • 10 shiitake mushrooms, caps only, sliced (save stems in vegetable trimming bag)
  • Half bunch of Tuscan kale, ribs removed & leaves sliced into ribbons
  • ¾ cup cooked, leftover quinoa
  • Small handful toasted pistachios, chopped


  1. Preheat the oven 400ºF (200ºC).
  2. Drizzle some olive oil on a rimmed baking sheet, just enough to coat the bottom of the pan. Arrange the squash slices in a single layer. Season with the salt & pepper. Bake for 30 minutes, turning halfway through, until lightly browned on both sides.
  3. Meanwhile, add a swirl of oil to a skillet. Heat over medium flame until shimmering. Add the celery, shallots, shiitake mushrooms, and kale. Season with the salt & pepper. Cook until the vegetables are wilted, and slightly softened. Remove from the heat.
  4. Stir in the quinoa—the heat from the vegetables will warm it through.
  5. Arrange the squash slices on a serving platter. Spoon the quinoa mixture over the squash. Scatter the pistachios on top & serve.
  6. Make Ahead: Both the squash and the filling can be prepared in advance. You can assemble the salad, and serve it cold, if you like. To heat, add the squash to a nonstick skillet, and warm over medium-low heat. Transfer to a serving platter. Add the filling to the same skillet, and heat until warm throughout, then spoon over the squash. Sprinkle the pistachios on top.