Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata
Pairs well with: Vermentino
Sweet Delicata squash and creamy burrata team up to balance the Vermentino’s vibrant acidity, and the nuttiness from the pepitas instills a long and pleasing finish reminiscent of ripe apricot. This side dish will shine alongside your Thanksgiving turkey!
2 C cooked quinoa
2 each, Delicata squash
1/2 C toasted pepitas (pumpkin seeds)
1/2 C dried cherries
1 T + 1 t apple cider vinegar
4 T extra virgin olive oil
Salt and pepper, to taste
12 oz burrata
Preheat oven to 425 degrees F. Cut squashes in half and scoop out the seeds. Cut each squash in 1/2-inch pieces and toss with 2 tablespoons of the olive oil. Add salt and pepper to taste. Roast the squash on a lined sheet pan until cooked and slightly caramelized, approximately 20 minutes. While still warm, toss with quinoa, pepitas and dried cherries. Add vinegar and the remaining 2 tablespoons of olive oil. Toss and season to taste with salt and pepper. Serve on a platter and garnish with pieces of burrata.
Note: This dish can be prepared ahead of time and warmed in the oven. Be sure not to dress the salad or garnish with burrata until ready to eat.