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Delicata Squash, Shiitake, Kale & Quinoa Salad | In Jennie's Kitchen

Delicata Squash, Shiitake, Kale & Quinoa Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • Extra virgin olive oil
  • 1 delicate squash 1.25 lbs / 560 grams cut into 1/2-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
  • 3/4 cup cooked leftover quinoa
  • Small handful toasted pistachios chopped

Instructions
 

  • Preheat the oven 400ºF (200ºC).
  • 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.
  • 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.
  • Stir in the quinoa—the heat from the vegetables will warm it through.
  • Arrange the squash slices on a serving platter. Spoon the quinoa mixture over the squash. Scatter the pistachios on top & serve.
  • 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.