By France Morissette and Joshua Sprague, Beyond The Peel
2 cups roasted squash
2 cups cooked quinoa
2 cups baby kale and baby chard (or greens of choice)
1/2 cup dried cranberries (or raisins)
1/2 crushed pistachios (or nuts of choice)
Crumbled feta to garnish (optional)
Cumin Dressing (below) or dressing of choice
In a large bowl, add the cooked squash. Sprinkle with salt and pepper to taste. Add the quinoa, greens, cranberries and pistachios. Toss the salad with the dressing and serve immediately.
Note: This salad will hold up nicely to the dressing, minus the greens. You can always add the salad greens at a later time if you’d like to add the dressing now and allow the flavors to marry. Also a good idea if you’re bringing this to someone house for dinner.
Cumin dressing
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon honey (vegans use agave or sweetener of choice)
In a small frying pan over high heat, add the cumin seeds and toast until fragrant, about 1 minute. Remove from heat. Using a mortar and pestle, grind the cumin seeds. Combine the lemon juice, oil, cumin and honey. Whisk until well combined.
Note: If the salad won’t be eaten all at once, add the dressing to each serving individually to preserve the freshness of the greens.
