Pumpkin is often the leading favorite when it comes to squash, with butternut squash a runner up. But there’s another stealing the spotlight in this quinoa salad recipe. Acorn squash, with its dark green skin and orange flesh, is much easier to work with than other tougher-skinned squashes. For this salad, you’ll slice the acorn squash before roasting, helping to bring about a rich, caramelized flavor. Then, it comes together with quinoa, kale, dried cranberries and roasted onions and tomatoes to give your fall meal a delicious, plant-based addition.
1 cup quinoa, dried
? cup dried cranberries or raisins
? cup pumpkin seeds
10 oz. cherry tomatoes, halved
2 cups kale, massaged with lemon juice, if desired
2 cups acorn squash, sliced into half-moons
1 medium yellow onion, diced
- Prepare the glaze. In a small pot over medium heat, combine all ingredients and cook for 20 minutes, stirring frequently until sugar is dissolved. Once dissolved, bring mixture to a boil and simmer for about 10-15 minutes until reduced by half.
- To prepare the salad, preheat oven to 425 degrees F and line two large baking sheet with parchment paper.
- On one baking sheet, spread out the sliced squash, and place the halved tomatoes and diced onion on the other.
- Place the squash on a higher rack and roast for about 40 minutes, flipping over squash halfway through. Remove onions and tomatoes from oven as soon as they start to brown. When squash is done roasting, slice it into bite size pieces and remove skin, if desired.
- In a medium pot, bring quinoa and two cups of water to boil. Stir, simmer and cook covered on low for about 20-25 minutes.
- In a large bowl, combine cooked quinoa, squash, tomato and onions. Mix in kale, cranberries and pumpkin seeds. Season to taste with salt and pepper.
- Pour glaze over salad as desired and mix to evenly coat. Serve warm, chilled or at room temperature.