Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata
When tomato season ends, pair your favorite burrata with this unusual salad, an eye-catching composition of autumn colors and flavors. Our Dundee Hills Chardonnay has enough heft to handle this substantial salad, yet enough lively acidity to balance the sweet roasted squash.
Ingredients
- 3 delicata squash
- 4 tablespoons olive oil
- Salt and freshly ground pepper
- 2 cups cooked quinoa
- 1/2 cup toasted pepitas
- 1/2 cup dried cherries
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 12 ounces burrata cheese, cut into chunks
Preparation
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Cut each squash in half lengthwise. Scoop out the seeds from each half and discard. Cut the halves crosswise into slices ½ inch wide. Place in a bowl and toss with 2 tablespoons of the olive oil and season with salt and pepper.
Arrange the squash in a single layer on the prepared pan. Roast until tender and slightly caramelized, about 20 minutes.
Meanwhile, combine the quinoa, pepitas, and dried cherries in a large bowl. Add the warm squash and toss to combine.
Add the vinegar and remaining 2 tablespoons olive oil. Toss and season with salt and pepper.
Transfer the salad to a platter and top with the burrata.
-Chef Peter Janiak
The squash can be roasted ahead and later warmed in the oven. Do not dress the salad until ready to serve.