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Roasted Acorn Squash and Quinoa Salad with Cranberries and Citrus Recipe

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★★★★★

5 from 100 reviews

This vibrant Roasted Acorn Squash and Quinoa Salad combines the natural sweetness of roasted acorn squash and cranberries with the bright flavors of mandarin oranges and a zesty tahini-ginger dressing. Packed with fresh spinach, cilantro, and protein-rich quinoa, this wholesome salad is perfect as a nutritious main or side dish, offering a delightful blend of textures and flavors that celebrate seasonal produce.

Ingredients

Scale

Liquids

  • 1/2 cup + 1 tablespoon orange juice (divided)
  • 1/2 cup water
  • 2 teaspoons olive oil (divided)
  • 3 tablespoons tahini (plus additional for drizzling, optional)
  • 2 tablespoons maple syrup (divided)

Grains

  • 1/2 cup uncooked quinoa

Produce

  • 1 small acorn squash (about 1 3/4 pounds, seeds removed and sliced into 1/2-inch-thick strips)
  • 1 cup fresh cranberries (or frozen, thawed)
  • 8 cups spinach (packed)
  • 1/2 cup cilantro (roughly chopped)
  • 3 mandarin oranges (whole and unpeeled)
  • 3/4 teaspoon fresh ginger (grated)

Spices & Seasonings

  • 1 1/2 teaspoons cinnamon (divided)
  • 1 teaspoon salt (plus additional for sprinkling)
  • Pepper to taste

Instructions

  1. Preheat Oven and Prepare Bakeware: Preheat your oven to 400°F (200°C). Lightly spray a cookie sheet and a small baking dish with cooking spray to prevent sticking during roasting.
  2. Cook Quinoa: In a large pot, combine 1/2 cup orange juice and 1/2 cup water. Bring the mixture to a boil, then stir in the uncooked quinoa. Cover, reduce heat to low, and simmer until all liquid is absorbed and quinoa is fluffy, approximately 20-23 minutes. Remove from heat and let it cool slightly.
  3. Season Acorn Squash: While the quinoa cooks, halve each acorn squash strip lengthwise to create smaller pieces. Place them in a large bowl and drizzle with 1/2 tablespoon olive oil, 1/2 tablespoon maple syrup, and 1 teaspoon of cinnamon. Toss to coat evenly. Spread the squash in a single layer on the prepared cookie sheet and sprinkle with salt and pepper.
  4. Prepare 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 until evenly coated. Arrange the cranberries in a single layer in the prepared baking dish.
  5. Roast Squash and Cranberries: Place both the cookie sheet and baking dish in the oven. Roast until the cranberries are wrinkled and release their juices and the squash is fork tender, about 15-17 minutes. The squash may require slightly more time than the cranberries. Remove and allow to cool.
  6. Prepare Greens: In a very large bowl, combine the packed spinach and chopped cilantro, tossing together gently.
  7. Zest Mandarins and Season Quinoa: Zest all three mandarin oranges and sprinkle the zest over the cooked quinoa. Peel and segment the mandarins, then add the segments to the spinach mixture. Season the quinoa with the remaining 1 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon cinnamon, stirring to combine.
  8. Make the Dressing: In a small bowl, whisk together the tahini, grated ginger, and remaining 1 tablespoon maple syrup until thick and well combined.
  9. Dress Greens: Pour the tahini dressing over the spinach and cilantro mixture. Toss thoroughly to coat all leaves evenly, using your hands if necessary to separate any clumps.
  10. Assemble Salad: Add the seasoned quinoa, roasted squash, and roasted cranberries to the greens and toss gently until the spinach starts to wilt and all ingredients are evenly incorporated.
  11. Serve: Optionally drizzle more tahini over the top and serve the salad immediately for a fresh, vibrant dish.

Notes

  • Using fresh cranberries adds tartness and texture; if using frozen, be sure to thaw before roasting.
  • This salad can be served warm or at room temperature.
  • Additional tahini drizzled on top enhances creaminess and flavor.
  • Mandarin orange zest brightens and elevates the quinoa’s flavor profile.
  • Leftovers store well in the refrigerator for up to 2 days but are best served fresh.
  • For a nut-free version, ensure maple syrup and tahini are safe alternatives for your dietary needs or substitute tahini with sunflower seed butter.

Keywords: roasted acorn squash salad, quinoa salad, autumn salad recipe, healthy vegetarian salad, maple roasted squash, cranberry quinoa salad

Find it online: https://flavorsbymaya.com/roasted-acorn-squash-and-quinoa-salad-with-cranberries-and-citrus-recipe/