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

★★★★★

4.4 from 149 reviews
  • Author: Mariam
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This vibrant Roasted Acorn Squash and Quinoa Salad combines tender roasted acorn squash and sweet-tart roasted cranberries with fluffy quinoa, fresh spinach, and zesty mandarin oranges. Enhanced by a rich tahini-ginger dressing and warm spices like cinnamon, this nutritious and colorful salad is a perfect light meal or hearty side dish, showcasing a delightful balance of flavors and textures.

Ingredients

Scale

Quinoa and Liquid

  • 1/2 cup orange juice (divided)
  • 1/2 cup water
  • 1/2 cup uncooked quinoa

Roasted Acorn Squash

  • 1 small acorn squash (about 1 3/4 pounds, seeds removed and sliced into 1/2-inch-thick strips)
  • 1/2 tablespoon olive oil (divided)
  • 1/2 tablespoon maple syrup (divided)
  • 1 teaspoon cinnamon (divided)
  • 1 teaspoon salt (plus additional for sprinkling)
  • Pepper, to taste

Roasted Cranberries

  • 1 cup fresh cranberries (or frozen, thawed)
  • 1/2 teaspoon olive oil (divided)
  • 1/2 tablespoon maple syrup (divided)
  • 1 tablespoon orange juice (divided)

Greens and Citrus

  • 8 cups packed spinach
  • 1/2 cup roughly chopped cilantro
  • 3 mandarin oranges (whole and unpeeled)

Dressing

  • 3 tablespoons tahini (plus additional for drizzling, optional)
  • 3/4 teaspoon fresh ginger (grated)
  • 1 tablespoon maple syrup (remaining from the divided amounts)

Instructions

  1. Preheat Oven and Prepare Cookware: Preheat your oven to 400°F and lightly spray a cookie sheet and a small baking dish with cooking spray to prepare for roasting.
  2. Cook Quinoa: In a large pot, combine 1/2 cup of orange juice and 1/2 cup of water and bring to a boil. Stir in the uncooked quinoa, cover, and reduce heat to low. Cook until liquid is absorbed and quinoa is fluffy, about 20-23 minutes. Remove from heat, transfer to a bowl, and let cool slightly.
  3. Season Acorn Squash: While quinoa cooks, cut each squash strip in half. Place the squash in a large bowl, drizzle it with 1/2 tablespoon olive oil, 1/2 tablespoon maple syrup, and 1 teaspoon cinnamon. Toss to evenly coat and spread the squash in a single layer on the prepared cookie sheet. Sprinkle with salt and pepper.
  4. Coat Cranberries: Using the same bowl, add the cranberries and drizzle with the remaining 1/2 teaspoon olive oil, 1/2 tablespoon maple syrup, and 1 tablespoon orange juice. Toss to coat evenly and spread in a single layer in the prepared baking dish.
  5. Roast Squash and Cranberries: Place both the cookie sheet with squash and the baking dish with cranberries in the oven. Roast until the cranberries wrinkle and release their juices and the squash is fork tender, about 15-17 minutes. The squash may take slightly longer. Remove and let cool.
  6. Toss Greens: In a very large bowl, combine the spinach and chopped cilantro and toss to mix well.
  7. Zest and Segment Mandarins: Zest all three mandarins and sprinkle the zest over the cooked quinoa. Peel the mandarins and segment the fruit directly into the spinach mixture.
  8. Make Tahini Dressing: In a small bowl, whisk together 3 tablespoons tahini, grated ginger, and 1 tablespoon maple syrup until thick and well combined.
  9. Toss Greens with Dressing: Pour the tahini dressing over the spinach and cilantro mixture. Toss thoroughly to coat all leaves evenly, using your hands if necessary to separate clumped leaves.
  10. Season Quinoa: Add the remaining 1 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon cinnamon to the bowl with the orange-zested quinoa and stir to combine evenly.
  11. Combine Salad: Add the quinoa, roasted acorn squash, and roasted cranberries to the dressed greens. Toss gently until the spinach starts to wilt and all ingredients are well mixed.
  12. Serve: Optionally drizzle additional tahini on top for extra creaminess and serve the salad immediately to enjoy the fresh textures and flavors.

Notes

  • For a nuttier flavor, you can toast the quinoa briefly before cooking.
  • Use fresh cranberries when in season for the best texture; frozen and thawed works well too.
  • Adjust maple syrup amounts to taste if you prefer a sweeter or more savory flavor balance.
  • Leftovers can be refrigerated for up to 2 days, but spinach may wilt further.
  • For a vegan version, ensure your maple syrup is pure and unprocessed.
  • Optional to add toasted nuts or seeds for extra crunch and protein.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Keywords: roasted acorn squash salad, quinoa salad, fall salad, roasted cranberry salad, healthy vegetarian salad, tahini dressing salad

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Find it online: https://aromaofgrandma.com/roasted-acorn-squash-and-quinoa-salad-with-cranberries-oranges-and-tahini-dressing-recipe/