Kale, Quinoa & Roasted Delicata Squash Salad

Salad

• 1 medium delicata squash, sliced into half-moons
• 1 cup quinoa, rinsed
• 2 cups water
• 1 onion, finely diced
• 2–3 garlic cloves, chopped
• 1 yellow bell pepper, diced
• 1 bunch kale, chopped
• ½ cup pomegranate seeds
• Valèvida extra virgin olive oil
• Sea salt + black pepper
  

Optional Dressing

• 1 tbsp Valèvida extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt + pepper
  

1. Cook the quinoa

Combine quinoa and water in a pot. Bring to a boil, then reduce heat, cover, and cook 12–15 minutes, until tender and fluffy.

2. Roast the delicata squash

Preheat oven to 375°F (190°C).
Toss squash slices with Valèvida extra virgin olive oil, salt, and pepper.
Roast 25–30 minutes, or until tender and lightly caramelized.

3. Sauté the aromatics

Warm a generous drizzle of Valèvida extra virgin olive oil in a skillet.
Add the onion and cook 3–4 minutes until soft.
Stir in the garlic and yellow pepper; cook 2–3 minutes more until fragrant.

4. Add the kale

Add chopped kale to the skillet.
Season with salt and pepper.
Sauté 3–4 minutes, until the kale softens and turns bright green.

5. Combine everything

Fold the warm cooked quinoa into the sautéed vegetables.
Taste and adjust seasoning.
Finish with an extra drizzle of Valèvida extra virgin olive oil.

6. Assemble the dish

Transfer the quinoa–kale mixture to a serving bowl.
Add the roasted delicata squash on top.
Sprinkle with pomegranate seeds.

7. Optional Dressing

Whisk all dressing ingredients until smooth.
Serve on the side or drizzle lightly before serving.