One of the best features of delicata squash is that there’s no need to peel it! Simply give the outside a good wash with water and thoroughly pat it dry. Trim off both ends of the squash, then carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. A grapefruit spoon, with its serrated edges, can make this task even easier and quicker.

Once the squash halves are cleaned, place each half skin-side down on your cutting board for stability. Carefully cut the halves into ¼-inch strips lengthwise. Then, rotate the strips and cut across the other way to create uniform ¼-inch cubes. Uniformity in size is key to ensuring that all the squash pieces roast evenly and become tender at the same time.

Transfer the diced squash onto a rimmed baking tray, ensuring they are spread in a single layer for optimal caramelization. Drizzle generously with olive oil, then sprinkle with a fragrant blend of warming spices: cumin, cinnamon, coriander, and a pinch of sea salt. These spices will infuse the squash with an irresistible aroma and taste. Toss everything gently but thoroughly to ensure each cube is well-coated with oil and spices.

Place the baking tray into your preheated 400-degree Fahrenheit oven. Roast the squash for approximately 15 minutes, or until the cubes are beautifully tender when pierced with a fork and slightly caramelized at the edges. If you’ve cut your cubes slightly larger, they might require up to 18 minutes to reach that perfect, soft consistency. Keep a close eye on them to prevent over-browning and ensure they are just right.

Crafting this flavorful maple vinaigrette is incredibly straightforward and requires only a few pantry staples. Gather your ingredients: rich maple syrup, tangy apple cider vinegar, robust olive oil, sharp Dijon mustard, a pinch of warming cinnamon, aromatic garlic powder, and a dash of sea salt. Combine all these components in a small jar, a glass pitcher, or a mixing bowl. This simple combination creates a dressing that perfectly balances the sweetness of the squash and pomegranate.

Once all the ingredients are in your chosen vessel, whisk them together vigorously until they are thoroughly combined and the mixture emulsifies into a smooth, cohesive dressing. Ensure all the spices are fully incorporated, distributing their flavors evenly. Alternatively, if you’re using a jar with a tight-fitting lid, simply shake it enthusiastically for about 30 seconds until the vinaigrette is perfectly blended and creamy. This method is not only easy but also creates a beautifully unified flavor that will coat your salad to perfection.

On a large serving platter or in a spacious salad bowl, create a vibrant and inviting base with a generous bed of fresh, peppery arugula. Artfully arrange the warm, tender roasted squash cubes, fluffy cooked quinoa, thinly sliced cabbage and shallots, bright frozen peas (thawed), and glistening pomegranate seeds on top of the greens. The contrast of colors, textures, and temperatures from the warm components and fresh ingredients will be visually stunning and incredibly appealing.

Finally, generously pour your freshly prepared maple vinaigrette over the composed salad. Gently toss all the ingredients together using large salad tongs or your hands until every component is thoroughly coated in the dressing, ensuring an explosion of balanced flavors in every bite. Serve the salad immediately to best enjoy the warmth of the squash and quinoa alongside the crispness of the fresh elements. This vibrant salad is perfect for any meal and any occasion, bringing the best of seasonal produce to your table.

• ▢ 1 cup dry quinoa 3 cups cooked
• ▢ 2 delicata squash
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon cumin
• ▢ 1 tsp coriander
• ▢ ½ teaspoon sea salt
• ▢ 5 oz arugula 4-5 cups
• ▢ 3 cups shredded cabbage about ½ head
• ▢ 1 shallot thinly sliced
• ▢ 1 cup frozen peas
• ▢ 1 pomegranate about 1 cup pomegranate arils

Maple Vinaigrette:

• ▢ ¼ cup olive oil
• ▢ 2 tablespoon apple cider vinegar
• ▢ 2 teaspoon maple syrup
• ▢ 2 teaspoon Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon cinnamon
• ▢ ¼ teaspoon garlic powder

Directions:

• Preheat oven to 400 degrees Fahrenheit.
• Cook quinoa: Rinse quinoa thoroughly in a fine-mesh sieve under cold water. Combine the rinsed quinoa with 2 cups of water in a small saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Sprinkle with salt and pepper to taste and fluff with a fork.
• Roast squash: Wash the outside of the delicata squash well and pat dry. Trim off both stem and blossom ends, then cut the squash in half lengthwise. Scoop out the seeds and stringy bits (a grapefruit spoon works wonders here). Place each half skin-side down and cut into ¼-inch strips lengthwise, then cut across to create ¼-inch cubes. Place the diced squash on a rimmed baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with cinnamon, cumin, coriander, and ½ teaspoon of salt. Mix well to coat evenly. Roast in the preheated oven for 15-18 minutes, or until tender and lightly caramelized.
• Make maple vinaigrette: In a small jar, pitcher, or bowl, whisk together the ¼ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, ¼ teaspoon cinnamon, garlic powder, and ¼ teaspoon salt. Whisk vigorously until all ingredients are well blended and emulsified. Alternatively, if using a jar with a tight-fitting lid, simply shake vigorously until thoroughly combined.
• Thinly slice the cabbage and shallot. If using a whole pomegranate, remove the seeds (arils).
• Arrange the arugula on the bottom of a large serving platter or in a spacious salad bowl. Pile on the warm roasted squash, fluffy cooked quinoa, glistening pomegranate seeds, thinly sliced cabbage, thawed peas, and sliced shallot. Pour the prepared maple vinaigrette over the composed salad and gently toss well to thoroughly combine all the ingredients. Serve immediately and enjoy!

Maple vinaigrette: Any extra dressing can be stored in an airtight container in the refrigerator for up to 2 weeks. It’s fantastic on other salads or as a marinade!

Storage: Once dressed, this salad will stay good in the fridge for 4-5 days. While arugula may start to wilt after 2 days, heartier greens like kale or collards will hold up beautifully for the full 4-5 days, making this an excellent meal prep option.