Autumnal Squash Salad with Nutri Pickled Eggs

Autumnal Squash Salad with Nutri Pickled Eggs
Portions: 4- 6
Prep time: 15 minutes
Cook time: 20 minutes

Vinaigrette

• ½ cup (125ml) fresh dill, finely chopped
• Juice and zest of 1 lemon
• ½ cup (125ml) olive oil
• Salt and pepper

Salad

• 1 jar Nutri pickled eggs in seasoned vinegar, dill pickle
• 1 small red onion, cut into ¼ inch petals
• 1 cup (250ml) quinoa, rinsed and drained
• 2 tablespoons (30ml) olive oil
• 1 ¼ cup (310ml) vegetable broth
• 1 delicata squash, seeded and sliced into ½ inch thick rounds
• ¼ cup (60ml) olive oil
• 1 teaspoon (5ml) smoked paprika
• 1 teaspoon (5ml) salt
• 1 bunch kale, stems removed and leaves torn
• ½ small head radicchio, thinly sliced
• 1 romaine heart, torn
• 1 cup (250ml) cherry tomatoes, halved

Method

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
2. Prepare the vinaigrette by putting all the ingredients in a small jar and shaking well.
3. Remove the eggs from their jar, cut them in halves and set them aside. Keep the jar with its vinegar.
4. Put the red onion petals in this jar, close and shake then set aside, while you prepare the other elements.
5. In a medium sized pan over high heat, toast the quinoa in the olive oil for 3 minutes. Add the broth to the pan and bring to a boil, once boiling reduce heat to low and cook the quinoa covered for 15 minutes. Remove from heat, fluff with a fork and set aside.
6. Meanwhile In a medium sized bowl, toss the squash with the olive oil, paprika and salt then spread out evenly on the baking sheet. Roast in the center of the oven for 15-20 minutes until browned and tender.
7. In a large bowl mix together the greens and then divide between 6 plates, top each with an equal portion of the quinoa, squash, onion, cherry tomatoes and finish with 2 egg halves, and a drizzle of the vinaigrette.