- Preparation Time : 20 mins | Cooking Time : 1 H 50 mins | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 525.568 kcal |
| Total Fat | 36.457 g |
| Saturated Fat | 8.196 g |
| Sodium | 512.714 mg |
| Dietary Fiber | 7.301 g |
| Sugars | 24.047 g |
| Protein | 10.393 g |
Ingredients List
- 3/4 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 3/4 cup orange juice
- 2 tablespoons Maille® Hot Honey Dijon Mustard
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- zested 2 oranges
- 1 delicata squash roughly sliced cut into ¼-inch slices seeds removed + ends trimmed
- Sea salt
- 1 bunch about 1/2 pound of lacinato kale or kale roughly chopped
- 1 ½ cups cooked quinoa
- ½ cup roughly chopped dates
- 1/3 cup toasted pumpkin seeds
- 4 - 6 ounces goat cheese
DIRECTIONS
-
Preheat the oven to 400 degrees.
-
In a medium sized bowl, whisk together the olive oil, balsamic vinegar, orange juice, Maille Honey Dijon Mustard , salt, pepper and orange zest just until combined. Set aside.
-
Place the delicata squash slices in a single layer in a smaller separate baking dish and drizzle with ⅓ cup of the marinade and sprinkle with sea salt.
-
Place the squash in the preheated oven. Cook, checking every 20 minutes, flipping the squash slices as needed, until the squash is golden brown. The squash will take about 60-80 minutes. While the squash is cooking, go ahead and cook your quinoa.
-
In a large serving bowl toss together the kale, quinoa, dates and pumpkin seeds along with the remaining marinade/dressing. Top with the delicata squash slices, and then sprinkle with goat cheese crumbles. (If making this salad to pair with the Cranberry Roast Chicken, top also with 1 cup of the cooked cranberries from the chicken marinade)
