Hearty Greens with Delicata, Feta, Quinoa + Maple Cider Vinaigrette

by Rj Johnson and Traci Zitzer, Owners, Modern Day Forager



1 bunch Dinosaur kale, ribs removed and sliced

4 cups Baby arugula

1/2 tbs Extra virgin olive oil

Squeeze of lemon

Pinch of salt


1 Delicata squash, sliced

2 tbs Olive oil

1/2 tsp Salt

1/2 tsp Black pepper, freshly ground


1 tbs Dijon mustard

1 tbs Cider vinegar

2 tbs Orange juice

1/2 tbs Orange zest

1 tbs Pure maple syrup

5 tbs Extra virgin olive oil

1/2 tsp Salt

1/2 tsp Black pepper, freshly ground


1 cup Blueberries

3 tbs Pumpkin seeds, roasted

2 oz Feta cheese, crumbled

1 cup Quinoa, cooked

3 tbs Pomegranate seeds


  1. In a large bowl drizzle kale with olive oil, lemon juice and salt. Using your hands massage the greens until they begin to soften about 5 minutes. Add the remaining greens, toss and set aside.
  2. Preheat oven to 425°. Toss squash with olive oil, salt and pepper. Arrange on a lined sheet pan and roast for 25 minutes when it begins to brown and caramelize.
  3. Whisk or blend all dressing ingredients together.
  4. Assemble by filling bowl with greens and top with the quinoa. Layer in roasted squash, blueberries, pumpkin seeds, pomegranate seeds and feta. Drizzle with dressing and toss to combine.

Serves 2 | Prep Time 25-35 mins