One of the sad things about the passing of summer is watching all the great salad ingredients go out of season- lettuce, tomato, stone fruits, corn, spinach. But just because it’s fall doesn’t mean that you can’t have a great salad with seasonal vegetables. We made this salad with collards, roasted squash, and quinoa to have as a side with chicken, and it really hit the spot.
The sweetness of the squash blends nicely with the nuttiness of the quinoa and the collards lend a fresh crispness that you don’t expect from a vegetable that’s usually served braised. As a bonus, because the collards are so hardy, this really keeps well in the fridge. We’ve been eating this with our lunch all week.
Quinoa Salad with Squash and Collard Greens
1 lemon, juice and zest
1/4 cup olive oil, plus 2 tablespoons for roasting
3 cups quinoa, cooked and cooled
1 butternut squash
1 bunch collard greens
salt and pepper to taste
1/2 teaspoon paprika
Preheat the oven to 425 degrees. Peel the squash and cut it into 2 inch cubes. Arrange the cubes in a baking dish, toss with 2 tablespoons olive oil and salt to taste, and cook for 30 minutes, or until the squash is browned on the edges and tender.
Rinse the collard greens and cut them into 1/4″ ribbons.
Combine the lemon juice, olive oil and whisk together well. Add a pinch or two of salt.
In a large bowl, toss together the quinoa, squash, collard greens, dressing, lemon zest, paprika, salt and pepper. Let sit at room temperature for 15 minutes, and serve.