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Simple-Healthy-Stuffed-Acorn-Salad

Stuffed Acorn Squash Salad


  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This Stuffed Acorn Squash Salad is a well-balanced meal that is delicious, savory, and healthy! This is one of the best meals to make for those early fall days or really any cold day! 


Ingredients

Scale

Acorn Squash:

  • 2 acorn squash (halved)
  • 1 tablespoon melted coconut oil
  • 2 tablespoon maple syrup (room temperature)

Quinoa-Kale Salad:

  • 1 cup quinoa (cooked)
  • 2 cups kale (chopped (I used scarlet kale))
  • 2 tablespoons sesame seeds
  • 1/4 cup dried cranberries
  • 2 tablespoons lemon juice
  • pinch of salt and pepper (plus more to taste)

Tahini Dressing:

  • 1/4 cup tahini
  • 24 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 46 tablespoons water
  • pinch of salt and pepper (plus more to taste)

For serving (optional)

  • Roasted chickpeas
  • Sesame seeds

Instructions

Acorn Squash:

  1. Preheat the oven to 400 degrees Fahrenheit and carefully use a sharp knife to halve the acorn squash lengthwise.
  2. Scoop out seeds with a spoon and drizzle the melted coconut oil and maple syrup on top.
  3. Place squash on a rimmed baking dish faced down and take a fork and poke holes into the skin. 
  4.  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:

  1. 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:

  1. 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:

  1. 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!
  • Category: Entree, Salad, Sides
  • Method: Baking

Keywords: stuffed acorn squash salad, healthy salad recipes, plant-based meals, fall meals, plant-based fall meals