Get the Recipe Autumn Acorn Squash Salad

Name: Get the Recipe Autumn Acorn Squash Salad
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 medium acorn squash; 2-3 medium carrots; drizzle of EVOO; salt and pepper; 1 cup quinoa; 1 Tablespoon olive oil; 2 Tablespoons pure maple syrup; 2 Tablespoons apple cider vinegar; 1/2 /2 cup dried cranberries; 1/2 /2 cup almond slivers; 1 1/2 /2 cup arugula

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 servings
Course
Salad
Cuisine
American

Get the Recipe Autumn Acorn Squash Salad

Uri Fleming

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An easy and texture packed salad that is full of fall flavors. Excellent for a satisfying lunch or as a vegan Thanksgiving side!

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Ingredients

Servings

1 medium acorn squash sliced
2-3 medium carrots sliced
drizzle of EVOO
salt and pepper to taste
1 cup quinoa
1 Tablespoon olive oil
2 Tablespoons pure maple syrup
2 Tablespoons apple cider vinegar
1/2 /2 cup dried cranberries
1/2 /2 cup almond slivers
1 1/2 /2 cup arugula

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Instructions

Heat oven to 425°F. On a large baking sheet, layer 1/2 inch sliced acorn squash and carrot slices evenly. Drizzle lightly with olive oil and toss with salt and pepper. Bake for 30 minutes, tossing halfway through cook time.
Meanwhile, cook quinoa according to package directions.
Whisk together olive oil, maple syrup, apple cider vinegar, a generous amount of black pepper, and salt to taste. Set aside until ready to assemble the salad.
Toss together roasted squash and carrots, quinoa, cranberries, almond slivers, and arugula. Toss with dressing. Salad is excellent served warm or room temperature.