Jenna Wesenberg
Baked Salmon with Herbs and Lemon
Roast your favorite seasonal vegetables alongside the fish for an easy, flavorful dinner any time of year.
Ingredients:
1 cup quinoa
1 medium Delicata squash (greeen and white in color) seeded and thinly sliced into half moons (2 cups)
1 bunch Kale, thinly sliced with stems removed ( 1 1/2 cups)
1/3 cup toasted pecans
1/3 cup dried cranberries
1 tbsp. balsamic vinegar
2 tbsp. extra-virgin olive oil
1/3 cup feta
Directions:
- Preheat over to 425 degrees and cover a baking sheet with aluminum foil
- Cook quinoa according to directions on the box, then spread out on another tray to cool completely
- Meanwhile, arrange squash on a baking sheet and roast until tender and golden, about 15 minutes. Let cool
- In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In another small bowl, whisk together balsamic and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper and top with feta to serve.
Source: www.delish.com
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