Roasted Delicata + Cabbage Quinoa Bowls with Creamy Dijon Dressing | Natalie Cooks
This veggie packed bowl is so comforting and perfect for fall! Delicata squash and cabbage get roasted in warming herby spices until the squash is soft and ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.
Ingredients
- 12-16 oz delicata squash ((about 1 small), cut into 1-inch pieces (about 2 cups))
- 6 cups chopped or sliced cabbage ((from about ½ cabbage or 1.25 lbs)*)
- 3 tbsp olive oil
- 2 tsp dried rosemary (or use 1 tbsp chopped fresh)
- 1 tsp kosher salt
- 1 tsp garlic powder
- ¼ tsp ground cinnamon
- 1 cup quinoa
- 1 apple, (chopped (about 1 ½ cups))
- ½-1 cup grated or crumbled cheese ((cheddar, feta, goat, etc…))
- ½ cup chopped toasted pecans or walnuts
- Chopped parsley, (for topping)
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 tbsp tahini
- 2 tsp maple syrup
- ½ tsp kosher salt
- *Quarter the cabbage then slice into about ¾-inch thick slices. You want big cabbage chunks. If you cut too small, they’ll get too burnt. You can watch the video for reference!
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