Roasted Acorn Squash, Micro-greens and Quinoa Salad
Ingredients:
Vegan Sesame Garlic Dressing
- 1 tbsp Tahini Paste
- 2 tbs Olive Oil
- 2 Garlic cloves
- 2 tbsp Oregano
- 2 tbsp Cilantro
- ½ Jalapeno (optional)
- 3 tbsp Apple Cider Vinegar
- Salt and pepper to taste
- Roasted Squash Salad
- 1 Acorn Squash (diced into bite sized pieces)
- 1 tbsp Olive Oil
- 1 tbsp red Chili Flakes (optional)
- Salt
- ½ cup Microgreens
- Quinoa
- ¼ cup Quinoa
- ½ cup water
- Salt
Directions:
- Preheat oven at 425 degrees Fahrenheit.
- Slice acorn squash to bite size pieces. Acorn's skin gets very tender when roasting so no need to skin it.
- On a baking sheet drizzle olive oil on squash and toss well, spread squash in a single layer, season with salt and chili. Roast the squash for 25 min. Tossing halfway through.
- To make the dressing, combine all ingredients into a food processor Nutri bullet. Pulse until desired consistency for dressing.
- Transfer dressing into glass jar or container and set aside.
- To cook quinoa, rinse quinoa, add to a medium saucepan with salt and water, bring to a rolling boil, reduce heat to a simmer and cover. Once liquid has completely absorbed shut off the heat, fluff with a fork and transfer to a bowl.
- Once squash is tender, transfer it to a salad bowl.
- Add quinoa and half the dressing and toss to combine. Mix in microgreens just before serving, Drizzle the remaining dressing over top.
Note: Step 2-4 can be finished while squash is roasting.