There is no better feeling than enjoying and indulging in home cooked meals with loved ones.
Use your Miele combi-steam oven to create this Fall starter that will provide a light yet filling compliment to any Fall feast.
A celebration of seasonal flavors and vibrant textures. Earthy roasted winter squash, nutty quinoa, and hearty kale come together to create a nourishing base, while the zesty cranberry-orange dressing adds a tangy sweetness that elevates every bite. Topped with toasted pumpkin seeds, fragrant herbs, and shaved pecorino, this salad is the perfect blend of autumnal warmth and freshness. Whether served as a side dish or a stand-alone meal, it's a beautiful and flavorful way to embrace the harvest season.
Ingredients:
For the salad:
1 cup red quinoa
1 bunch lacinato kale, stemmed and torn into 1" pieces
1 winter squash, peeled and ½" diced [Acorn, Butternut or Buttercup Squash]
2 tbsp olive oil
2 medium shallots, thinly sliced into rounds
½ small fennel sliced thinly, and fronds picked
½ cup fresh sage leaves, torn into ¼" pieces
½ cup chopped parsley
½ cup toasted pumpkin seeds
1 cup shaved pecorino cheese
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
For the cranberry-orange dressing:
½ cup olive oil
⅓ cup (34g) fresh cranberries
½ - 1 tsp orange zest
2 tbsp fresh orange juice
1 tbsp red wine vinegar
2 tbsp honey
2 tsp dijon mustard
½ tsp salt
Preparation:
- Begin by preparing your menu cooking program on your Miele Combi-Steam Oven: Special modes > Menu Cooking > Quinoa > add ingredient: Kale > chopped > level 2 al dente. Start the program and follow the instructions.
- Meanwhile, peel and dice the squash into 1/2-inch pieces, toss the squash with the olive oil, salt, pepper and let marinade in a bowl for 10 minutes.
- Once the quinoa and kale are done cooking, remove the trays from the oven and let cool to room temperature.
- Place the squash on a universal tray and Auto Roast at 375°F for 18 minutes.
- Begin making the dressing. Add all the ingredients to a food processor and pulse until cranberries have been roughly pureed into dressing.
- Once the squash has finished cooking, mix the quinoa, kale, squash, fennel, shallots, sage, parsley in a big bowl and season with salt and pepper.
- Spoon the dressing over the salad and garnish with the pecorino cheese and pumpkin seeds
Photo by: B.G Photography