November 2011

I am head over heels in love with dried cherries right now.

Is that weird? I feel like it’s not normal to be smitten with dried fruit, but I can’t help it.

Ever since I made that Halloween trail mix, I’ve been stuck on dried cherries.

They’re so sweet and tart and aren’t all dried out and tough like other dried fruit.

Dried cherries are awesome in trail mix, delicious in cookies, tasty by the handful, and even better mixed into savory salads like this one.

Are you burned out on winter squash yet? I hope not.

The season is just starting and we’ve got some long cold, dark months ahead.

Kick off your squash quota with this salad – fluffy quinoa, roasty toasty squash, sweet dried cherries, and some chickpeas for staying power.

If you make this and aren’t addicted to dried cherries like I am, something is wrong.

Kabocha and Dried Cherry Quinoa Salad

Makes: 4-6 servings

Ingredients:

• 1 and 1/2 cups kabocha squash, diced
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup dry quinoa
• 1 and 1/2 cups water
• 1 cup chickpeas
• 1/2 cup dried cherries
• 1 Tbsp olive oil
• 1 Tbsp orange juice
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Preheat oven to 425 degrees. Toss the diced squash with olive oil, salt, and pepper and roast at 425 for 20-25 minutes, flipping once, until the squash is browned and tender.
2. While the squash is roasting, bring quinoa and water to a boil in a medium saucepan. Lower the heat and simmer the quinoa, covered, for 5-10 minutes until the water is absorbed.
3. Toss the roasted squash with the cooked quinoa, chickpeas, dried cherries, olive oil, orange juice, salt, and pepper. Serve warm or room temperature.

{ 17 comments }