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Roasted Acorn Squash, Micro-greens and Quinoa Salad

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:

  1. Preheat oven at 425 degrees Fahrenheit. 
  2. Slice acorn squash to bite size pieces. Acorn's skin gets very tender when roasting so no need to skin it. 
  3. 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.
  4. To make the dressing, combine all ingredients into a food processor Nutri bullet. Pulse until desired consistency for dressing.
  5. Transfer dressing into glass jar or container and set aside.
  6. 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.
  7.  Once squash is tender, transfer it to a salad bowl. 
  8. 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.
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