5 spice apple squash salad

1. If cooking quinoa, combine 1 cup grains with 2 cups water and ½ tsp kosher salt in a small pan. Bring to a boil and let simmer 8 minutes. Remove from heat, fluff with a fork.
2. If cooking (frozen) edamame, add into finished, hot quinoa to steam while you prep salad or cover with boiling water for 3 – 4 minutes, then strain and set aside.
3. Halve and remove seeds from your delicata squash. Set seeds aside and save for toasting. Use a mandolin or very thinly slice your squash into a large bowl. Set aside.
4. Quarter and core your apple. Save your cores for apple scrap vinegar. Use a mandolin or very thinly slice your apple. Place approx 3/4 of your slices in with the squash, set the remaining slices aside.
5. Heat 1 tbsp of olive oil in a medium-large pan over medium heat. Once warm, drop in squash and apple slices and sauté for 2 – 3 minutes.
6. Add in kosher salt and 5 spice powder. Sauté for an additional 4 – 5 minutes, stirring regularly. Once apples and squash are just about fork-tender, add in sesame seeds and sesame oil. Stir to combine for an additional minute. Remove from heat.
7. Roughly chop cilantro, including stems into approx ½ – 1 inch pieces.
8. In the same large bowl, combine apple and squash mixture, quinoa (or preferred grain), cilantro, and edamame. Set aside.

For the dressing:

1. Roughly chop shallot into small pieces.
2. Pre-heat the same pan with 1 tbsp olive oil. Once warm, add in shallot, and sauté for 4-5 minutes, until translucent and fragrant. Remove from heat.
3. In a small, heatproof bowl add in cooked shallot, remaining olive oil, apple cider vinegar, and dijon mustard. Whisk together with a fork to combine.
4. Add dressing into the large bowl of ingredients. Stir to combine and evenly coat.
5. Serve with leftover apple slices, extra sesame seeds and a splash of sesame oil if desired. Enjoy! Best when fresh but keeps well in the refrigerator for 2 – 3 days.