Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing

Name: Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1/2 cup plus 1 tablespoon orange juice divided; 1/2 cup water; 1/2 cup uncooked better body foods tri-colored quinoa; 1 inch small acorn squash seeds removed and sliced into 1/2 thick strips; 2 teaspoons olive oil divided; 2 tablespoons maple syrup divided; 1 1/2 teaspoons cinnamon divided; 1 teaspoon salt plus additional for sprinkling; pepper; 1 cup fresh cranberries or thawed frozen ones; 8 cups spinach packed; 1/2 cup cilantro roughly chopped; 3 mandarin oranges zest included; 3 tablespoons tahini plus additional for drizzling optional; 3/4 teaspoon fresh ginger grated

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6
Calories
160 kcal
Course
Main Course, Salad
Cuisine
American

Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing

Amanda Martinez

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This healthy quinoa salad is mixed with maple roasted acorn squash, cranberries and oranges for a fall meal that is gluten free and vegan friendly.

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Ingredients

Servings

1/2 cup plus 1 tablespoon orange juice divided
1/2 cup water
1/2 cup uncooked better body foods tri-colored quinoa
1 inch small acorn squash seeds removed and sliced into 1/2 thick strips about 1 3/4 pounds
2 teaspoons olive oil divided
2 tablespoons maple syrup divided
1 1/2 teaspoons cinnamon divided
1 teaspoon salt plus additional for sprinkling
pepper
1 cup fresh cranberries or thawed frozen ones
8 cups spinach packed
1/2 cup cilantro roughly chopped
3 mandarin oranges zest included
3 tablespoons tahini plus additional for drizzling optional
3/4 teaspoon fresh ginger grated

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Instructions

Pre-heat your oven to 400 degrees and spray a cookie sheet and a small baking dish with cooking spray.
In a large pot, combine 1/2 cup of the orange juice, reserving the additional tsp for later use, and the water. Bring to a boil and stir in the uncooked quinoa. Cover the pot and reduce to low. Cook until the water is absorbed and the quinoa is fluffy, about 20-23 minutes. Remove from heat, transfer to a bowl, and let slightly cool.
While the quinoa cooks, cut each strip of acorn squash in half again and place into a very large bowl. Drizzle 1/2 Tbsp of olive oil, 1/2 Tbsp Maple syrup and 1 tsp of Cinnamon on the squash. Make sure to reserve the rest of these ingredients for later use. Stir the squash around to evenly coat it in the mixture. Spread the squash in a single layer on the prepared cookie sheet and sprinkle with salt and pepper.
Place the cranberries into the same bowl as the squash was in (don't wash it!) and drizzle with the remaining 1/2 tsp of olive oil, 1/2 Tbsp Maple syrup (reserving the rest for later) and the remaining 1 Tbsp of orange juice. Toss to coat and then pour the mixture in a single layer, into the prepared baking dish.
Place the squash and cranberries into the oven and cook until the cranberries release their juices and wrinkle, and the squash is fork tender, about 15-17 minutes. Note that the squash may take a few more minutes than the berries. Once cooked, set aside to lightly cool.
In a VERY large bowl, toss the spinach and cilantro together.
Zest all three mandarin oranges, and then place the zest into the cooled quinoa. Peel the oranges and then segment them into the bowl with the spinach.
In a small bowl, whisk together the Tahini, ginger and remaining 1 Tbsp of maple syrup. The mixture will be very thick. Pour it over the spinach mixture and toss to evenly coat. I find it's MUCH easier to get in and use your hands, as you can separate any leaves that get more tahini on them, and stick together. *
Add the remaining 1 tsp of salt, a pinch of pepper and the remaining 1/2 tsp Cinnamon into the bowl with the orange zest and quinoa. Stir to mix evenly.
Dump the quinoa, roasted squash and roasted cranberries into the spinach mixture and toss to until evenly mixed and the spinach begins to wilt.
Drizzle with tahini if you desire and DEVOUR!

Notes

* Don't toss the tahini on after you mix all the ingredients together, then this salad is goopy. Follow the steps peeps!

Nutrition Information

Show Details

Calories 160kcal (8%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 426mg (18%) Potassium 431mg (12%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3971IU (79%) Vitamin C 33mg (37%) Calcium 84mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 160 kcal

% Daily Value*

Calories	160kcal	8%
Carbohydrates	23g	8%
Protein	5g	10%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Sodium	426mg	18%
Potassium	431mg	9%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	3971IU	79%
Vitamin C	33mg	37%
Calcium	84mg	8%
Iron	2mg	11%