I love all things fall; especially when the leaves begin to change colors and the abundance of squash and pumpkins! Before it’s full-on Fall, the weather can be very unpredictable. It can be hot and muggy one day and then, cool and crisp the next.
On those crisp days, my cravings tend to go for savory and warm, aka, this stuffed acorn squash salad! It’s a well-balanced meal that is delicious, savory, and healthy!
To add an extra boost of flavor and a bit of protein, top the salad with roasted chickpeas! I hope you all love this recipe! It’s simple to make and very delicious! Enjoy! ♥
Acorn Squash:Preheat the oven to 400 degrees Fahrenheit and carefully use a sharp knife to halve the acorn squash lengthwise.
Scoop out seeds with a spoon and drizzle the melted coconut oil and maple syrup on top.
Place squash on a rimmed baking dish faced down and take a fork and poke holes into the skin.
Cover with foil and bake for 30 minutes covered, then remove the foil and bake for an additional 30 minutes, or until squash is fork-tender and golden brown on the edges. Set aside.
Quinoa-Kale Salad:Cook quinoa accordingly to the packaged. Once cooked, add the quinoa to a mixing bowl. Add in the chopped kale, dried cranberries, sesame seeds, lemon juice, and salt and pepper. Massage together with your hands to soften the kale and remove any bitterness.
Tahini Dressing:Add all ingredients to a mixing bowl and whisk together adding 1 tablespoon of water at a time until desired consistency. Taste and season with additional salt and pepper.
Assemble:Add the quinoa-kale salad mixture into the center of the cooked acorn squash and top with tahini dressing, additional sesame seeds, and roasted chickpeas (optional). Serve immediately and enjoy!