Balsamic-Roasted Delicata Squash Salad Recipe - Forks Over Knives

Name: Balsamic-Roasted Delicata Squash Salad Recipe - Forks Over Knives
Ingredients: 2 lb. delicata squash, trimmed, sliced into ½-inch rings, seeds removed; ⅔ cup balsamic vinegar; ¼ cup lemon juice; 2 tablespoons Dijon mustard; 4 cups multicolor cherry tomatoes, halved; 4 cups cooked tricolor quinoa, seasoned with sea salt and freshly ground black pepper; 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups); 2 cups fresh basil leaves or baby arugula; 4 cloves garlic, minced; ½ teaspoon onion powder

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This roasted delicata squash salad features chewy quinoa, juicy tomatoes, hearty white beans, and a tangy balsamic vinaigrette. Get the recipe!

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Ingredients

2 lb. delicata squash, trimmed, sliced into ½-inch rings, seeds removed
⅔ cup balsamic vinegar
¼ cup lemon juice
2 tablespoons Dijon mustard
4 cups multicolor cherry tomatoes, halved
4 cups cooked tricolor quinoa, seasoned with sea salt and freshly ground black pepper
2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
2 cups fresh basil leaves or baby arugula
4 cloves garlic, minced
½ teaspoon onion powder