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, to taste

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 your oven to 400°F. Spray a cookie sheet and a small baking dish with cooking spray to prepare for roasting.

Step 2: In a large pot, combine 1/2 cup of the orange juice with the water and bring to a boil. Stir in the uncooked quinoa, cover, reduce heat to low, and cook until the liquid is absorbed and quinoa is fluffy, about 20-23 minutes. Transfer to a bowl and let it cool slightly.

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

Step 4: In the same bowl, place 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 and transfer to the prepared baking dish in a single layer.

Step 5: Roast both the squash and cranberries in the oven. Cook until cranberries release their juices and wrinkle, and the squash is tender, about 15-17 minutes. The squash may need a few extra minutes. Set aside to cool.

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

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

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

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

Step 10: Pour the tahini dressing over the spinach mixture and toss to coat evenly, separating any clumped leaves with your hands if needed.

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

Step 12: Add the seasoned quinoa, roasted squash, and roasted cranberries to the spinach mixture. Toss gently until the spinach begins to wilt and everything is well combined.

Step 13: Drizzle with additional tahini if desired and serve immediately for a fresh, hearty salad.

Tips & Variations

Use frozen cranberries if fresh are unavailable; just make sure to thaw them before tossing with the other ingredients.

For extra texture, add toasted walnuts or pecans to the salad before serving.

Swap cilantro for fresh parsley or mint if you prefer a different herb flavor.

If tahini is too thick for your dressing preference, thin it out with a splash of water or more orange juice.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separate if possible to maintain freshness. When ready to eat, toss the salad again and add extra dressing if needed. This salad is best enjoyed fresh but can be served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted squash, quinoa, and cranberries in advance and refrigerate them separately. Assemble the salad and add the dressing just before serving to keep the spinach fresh.

Is this salad suitable for a vegan diet?

Absolutely! All ingredients are plant-based, making this salad a delicious and nutritious vegan option.