Apple Cider & Date Vinaigrette With Fall Quinoa Salad

This quinoa salad is paired with a zesty dressing that includes apple cider vinegar, date paste, and dijon mustard. Roasting the squash imparts even more flavor to this hearty autumn dish.

Ingredients

For the Dressing:

¼ cup apple cider vinegar
6 Tbsp. olive oil
1 tsp. dijon mustard
2½ Tbsp. DateME Date Paste
1 clove garlic
¼ tsp. onion powder
¼ -½ tsp. salt
⅛ -¼ tsp. black pepper

For the Salad:

1 Delicata squash
1 Tbsp. olive oil
1 head Lacinato kale
1 cup quinoa
2 cups water or broth
2 Tbsp. dried cranberries
2 Tbsp. pumpkin seeds
1 large apple

Directions

To make the dressing, combine all ingredients in a high speed blender and blend until smooth. Start with the smaller amount of salt and pepper and add more to taste as needed.
Preheat the oven to 375°F. Cut the ends off of the squash and core out the seeds. Slice into ¼ inch slices and toss in olive oil and a sprinkle of salt.
Lay the squash on a parchment covered baking sheet and bake for about 15-20 minutes on each side, until golden.
In a pot on the stove, combine the quinoa and liquid. Bring it to a boil and then reduce to a simmer. Cover the pot and allow to cook for approximately 15 minutes.
Remove pot from the heat and allow the quinoa to rest for 10-15 minutes.
Halve and core the apple. Cut into thin slices.
Destem the kale and chop into small pieces.
Massage a small amount of dressing into the kale until it is wilted.
Combine the kale, cooked quinoa, squash slices, cranberries, pumpkin seeds, and apple slices.
Fold in about half of the dressing and season to taste. Top with remaining dressing as desired.

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