Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
160 kcal
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Course
Main Course, Salad
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Cuisine
American
Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing
Description
Roasted Acorn Squash and Quinoa Salad combines slices of acorn squash coated in olive oil, maple syrup, and cinnamon, then roasted until tender and caramelized. The quince-like squash flavor contrasts with fluffy, cooked tri-colored quinoa prepared in orange juice and water, and the inclusion of fresh spinach and chopped cilantro adds green freshness and herbal hints.
Dried or fresh cranberries contribute bursts of tart sweetness, while the orange maple tahini dressing blends tahini, orange juice, maple syrup, grated ginger, and some seasoning to provide a creamy, nutty element with citrus brightness. The salad mixes these ingredients for a harmonious balance of flavors and textures.
Preparers should avoid adding tahini directly to the mixed salad ingredients to prevent a gummy texture. Instead, the dressing is best drizzled on or mixed in carefully after the components are combined. The salad provides a hearty option suitable for warm-weather meals or as a side dish with roasted or grilled foods.
Ingredients
- 1/2 cup orange juice 1 tablespoon, divided
- 1/2 cup water
- 1/2 cup quinoa uncooked, tri-colored, Better Body Foods brand
- 1 inch acorn squash about 1 3/4 pounds, seeds removed, sliced into 1/2 inch 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
- black pepper
- 1 cup Cranberry fresh or thawed frozen
- 8 cups spinach packed
- 1/2 cup cilantro roughly chopped
- 3 mandarin orange zest included
- 3 tablespoons tahini plus additional for drizzling, optional
- 3/4 teaspoon ginger fresh, grated
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
- Do not add tahini directly after mixing all ingredients, as it will make the salad goopy; add it carefully following the recipe steps.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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