There is a place for salad on the holiday table. With festive feasts that consist of meaty roasts, gooey casseroles and creamy mashes, a fresh and leafy salad is a welcome accompaniment to a celebratory meal. You could simply rely on a bowl of tossed seasonal greens as a go-to palate cleanser.
Or, better yet, assemble a heftier salad, layered with sturdy greens and chicories, wintry vegetables and wholesome grains. Not only is it a vibrant and healthy bowl worthy of the season, but it’s a dish that will satisfy vegetarians and carnivores alike. Each component of this autumnal salad brings flavor and texture to the bowl: crisp radicchio shards, peppery arugula leaves, protein-rich quinoa and sweet delicata squash.
Delicata is a small oblong squash with an edible green and yellow striated skin, so there is no need to peel it. It cooks quickly, and roasting is an easy method that amplifies its sweet and creamy flavor. A rich, assertive balsamic vinaigrette coats the salad, which is then garnished with dried cranberries and pepitas.
Don’t let the separate components of this recipe deter you from making it. The dressing, quinoa and squash can be prepared in advance, and the salad can be easily assembled just before serving, which is ideal for entertaining or transporting to a potluck gathering. Roasted Squash, Radicchio and Quinoa Salad Prep time: 30 minutes Total time: 1 hour, plus cooling time Yield: Serves 4 to 6 Ingredients: Dressing: 3 tablespoons balsamic vinegar 1 table.
