Roasted Acorn Squash Salad + Maple Tahini Dressing
Oh, oh, oh, go totally crazy! Autumn squash season is here!! And, you guessed it - this salad is doin’ it in style.We’re roasting the squash, its seeds and some apples. Mixing together some spicy and sweet flavors, this one is none other than an autumn masterpiece.
Prep Time 25 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr
Ingredients
For the Acorn Squash + Apples (enough for a few salads):
3TbspEVOO
1 1/2TbspMaple Syrup
1/4tspCayenne Pepper
1Acorn Squash(seeds removed but saved, cut into rounds)
2Apples(core removed, cubed)
Salt & Pepper
For the Acorn Squash Seeds:
Handful of seeds(flesh removed)
3/4tspSmoked paprika
1tspOnion Powder
1TbspEVOO
For the Maple Tahini Dressing (enough for a few salads):
1/3CupTahini
2TbspEVOO
1/2CupLemon Juice
2TbspMaple Syrup
1/8tspCayenne Pepper
1Garlic Glove(minced)
Salt & Pepper
Everything Else:
Lactino Kale(dino kale!)
1/2CupQuinoa(optional)
Roasted Acorn Squash + Apples
Currants(dried)
Roasted Seeds
Maple Tahini Dressing
1Lemon(zest)
Instructions
Roast the Acorn Squash + Apples:
Preheat your oven to 400°F.
Line 2 baking sheets with aluminum foil.
Prep the squash and cut into 1/4-inch round slices. Cut the seeds out but save them!
Make the oil mixture and brush on both sides of the squash rings. Top with salt and pepper. Place in the oven for ~35 minutes, flipping halfway through.
Next, toss the apples in the remaining oil mixture and then, place on the other baking sheet Set aside & place in the oven during the last 7-10 minutes of squash roasting.
Roast the Acorn Squash Seeds:
Line another baking sheet with parchment paper.
In a bowl, mix the seeds with other ingredients.
Spread the seeds on the parchment paper and roast for about 15-20 minutes.
Cook the Quinoa (Optional)
Add Quinoa + 1 Cup water to saucepan. Bring to a boil then reduce to a simmer until all water is absorbed. 12-15 minutes.
Make the Dressing:
Mix all ingredients in a bowl
Make your Salad!
Put it ALL together and top of freshly grated lemon zest!