Carrots: Fall Citrus Roasted Squash and Quinoa Salad

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This week, I was inspired by the sunshine to come up with a recipe that has the flavors of fall, but is infused with a bit of brightness. This dish is an easy make-ahead that may very well wind up on my Thanksgiving table. Part salad, part grain, this dish could easily be served as a main. The protein rich quinoa, edamame, and pistachios help you feel full, and the cranberries, citrus, and red pepper flakes give the dish a clean and balanced flavor. Best of all, it can sit in the fridge for a couple of days prior to serving, thanks to the heartiness of the Tuscan kale which holds up to a good soaking by a zesty orange vinaigrette. 

 Here's the recipe.

 Fall Citrus Roasted Squash and Quinoa Salad

 Ingredients
2 1/2 cups quinoa, cooked according to package directions and cooled to room temperature
2 lbs butternut squash coated in about 2 tablespoons olive oil
1 1/2 red onions, diced 
1 bag or large bunch of Tuscan kale, roughly chopped and ribs removed
1/4 cup fresh orange juice
1/4 cup olive oil
4 tablespoons lemon juice
2 tablespoons agave
1 tablespoon maple syrup
9 oz. cooked edamame
1/2 cup shelled pistachios 
1/2 cup craisins
1 tablespoon red chili flakes
Salt and pepper, to taste
Zest of 1 orange 

Method
Cook the quinoa according to package directions. Set aside to cool to room temperature.

In a 425-degree preheated oven, roast the olive oil coated butternut squash on baking sheets lined with parchment paper. Sprinkle in the red onion. Roast until slightly browned and tender. Remove and let cool slightly.

Meanwhile, toss the kale together with the dressing ingredients. Scrunch the kale slightly to soften. Set aside.

When the butternut squash and red onion have cooled slightly, add to the dressed kale along with the quinoa. Add the remaining ingredients, including the pistachios, cranberries, edamame, red chili flakes, salt and pepper, and orange zest. Toss to incorporate all the ingredients in the dressing.

Serve immediately at room temperature, and garnish with orange slices. You can also make this dish ahead of time and store in the fridge for up to three days. Bring to room temperature before serving.