Ingredients

1/2 cup + 1 tablespoon orange juice (divided)

1/2 cup water

1/2 cup uncooked quinoa

1 small acorn squash (about 1 3/4 pounds, seeds removed and 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)

Pepper

1 cup fresh cranberries (or frozen, thawed)

8 cups spinach (packed)

1/2 cup cilantro (roughly chopped)

3 mandarin oranges (whole and unpeeled)

3 tablespoons tahini (plus additional for drizzling, optional)

3/4 teaspoon fresh ginger (grated)

Instructions

Step 1: Preheat the oven to 400°F. Spray a cookie sheet and a small baking dish with cooking spray.

Step 2: In a large pot, combine 1/2 cup of the orange juice and the water. Bring to a boil, then stir in the uncooked quinoa. Cover, reduce heat to low, and cook until the liquid is absorbed and the quinoa is fluffy, about 20-23 minutes. Remove from heat, transfer to a bowl, and let cool slightly.

Step 3: While the quinoa cooks, cut the acorn squash strips in half again and place them in a very large bowl. Drizzle with 1/2 tablespoon olive oil, 1/2 tablespoon maple syrup, and 1 teaspoon cinnamon. Toss to coat evenly. Spread the squash in a single layer on the prepared cookie sheet and sprinkle with salt and pepper.

Step 4: In the same bowl used for the squash, place the cranberries. Drizzle with the remaining 1/2 teaspoon olive oil, 1/2 tablespoon maple syrup, and 1 tablespoon orange juice. Toss to coat, then spread in a single layer in the prepared baking dish.

Step 5: Roast the squash and cranberries in the oven until the cranberries wrinkle and release juices and the squash is fork-tender, about 15-17 minutes. The squash may take slightly longer. Remove and let cool.

Step 6: In a very large bowl, toss together the spinach and cilantro.

Step 7: Zest all three mandarin oranges and sprinkle the zest over the cooked quinoa.

Step 8: Peel the oranges and segment them, then add the segments to the bowl with the spinach.

Step 9: In a small bowl, whisk together the tahini, grated ginger, and remaining 1 tablespoon maple syrup until thick and smooth.

Step 10: Pour the tahini dressing over the spinach and cilantro mixture. Toss well to coat evenly, using your hands if needed to separate leaves.

Step 11: Season the quinoa with the remaining 1 teaspoon salt, a pinch of pepper, and 1/2 teaspoon cinnamon. Stir to combine.

Step 12: Add the quinoa, roasted squash, and roasted cranberries to the greens. Toss gently until the spinach wilts slightly and the salad is evenly mixed.

Step 13: Drizzle with additional tahini if desired and serve immediately.

Tips & Variations

Substitute butternut squash or kabocha squash if acorn squash is unavailable.

For extra crunch, add toasted pumpkin seeds or walnuts on top just before serving.

Use fresh ginger for best flavor, but ground ginger can be used in a pinch.

For a vegan option, ensure the tahini and maple syrup you use are certified vegan.

FAQs

Can I make this salad ahead of time?

You can prepare the quinoa and roast the squash and cranberries a day in advance. Keep the dressing separate and toss everything together just before serving to maintain freshness.

Can I use canned or frozen cranberries instead of fresh?

Fresh cranberries are best for roasting and texture, but if using frozen, thaw them fully before coating and roasting. Avoid canned cranberries as they are too soft and sweetened for this recipe.

Dinner

Roasted Acorn Squash and Quinoa Salad with Cranberries, Oranges, and Tahini Dressing Recipe

Introduction