Learn to Make Super Easy Supercharged Salad With Chef Jenny

Plus Numerous Cooking Hacks That Save You So Much Labor

Learn to Make Super Easy Supercharged Salad With Chef Jenny

Chef Jenny of Kaiser Permanente shows you how to make a delicious greens-and-grains salad with delicata squash and other variations. Plus, she shows you a bunch of techniques that make cooking super easy.

Chef Jenny’s Cooking Hacks:

  • Trick to dicing onions
  • Get pomegranate seeds out super-easily
  • Make gourmet salad dressing with this simple emulsion trick
  • How to make quinoa taste great
  • How to roast vegetables
  • Chef’s knife techniques

Recipe: Quinoa Salad with Delicata Squash, Goat Cheese, and Baby Kale

By: Chef Jenny

This quinoa salad is full of flavor and has enough protein and fiber to keep you full throughout your day. It’s a great choice for packing as a weekday lunch or creating a colorful side dish for a holiday dinner.

  • 2 medium Delicata squash, cubed (¾ inch)
  • 1 cup Uncooked quinoa
  • 1 ½ cups Water
  • 1 Seeded pomegranate (can sub dried cranberries or dried cherries)
  • 1/2 cup Crumbled goat cheese or feta
  • 1/4 cup Toasted nuts or seeds (pumpkin seeds, pine nuts, almonds, pecans
  • 3 cups Baby kale or arugula
  • Dressing:
  • 1/2 cup Olive oil
  • 1/4 cup Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 T Shallot
  • Salt and pepper
  1. Preheat oven to 450 degrees. In a bowl, toss diced squash with olive oil and sprinkle with salt and pepper. Spread the squash out on a sheet tray lined with parchment paper and roast until tender and lightly browned (about 20 minutes).
  2. Rinse quinoa with water using a fine mesh sieve (this removes the bitterness). In a saucepan, bring the water to boil and then add the rinsed quinoa. Simmer on very low heat, covered, for 15 minutes. Turn the heat off and allow quinoa to rest for 5 more minutes, covered. Fluff with a fork and set aside to cool.
  3. Add all of the ingredients for the dressing into a jar and shake! Taste for sweetness, acid, and salt.
  4. Arrange the salad: feel free to get artistic! You can mix everything together in a big bowl* or just toss the quinoa and squash with the vinaigrette, serve over a bed of greens, and sprinkle additional ingredients all over it. Taste again, may need a sprinkle of salt. Enjoy! *If quinoa or squash are still quite hot, the greens will wilt and the cheese will melt. Consider letting these ingredients cool before tossing together.