Stuffed Acorn Squash Salad

5 from 1 vote

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Entree, Salad, sides

Cuisine: American-Inspired

Diet: Vegetarian

Servings:

Calories: 478.7kcal

Author: Tracey Gene

Ingredients

2 acorn squash halved
1 tbsp coconut oil melted
2 tbsp maple syrup room temperature
1 cup quinoa cooked
2 cups kale chopped
2 tbsp sesame seeds
¼ cup dried cranberries
2 tbsp lemon juice
pinch salt and pepper plus more to taste
¼ cup tahini
2-4 tbsp lemon juice
2 tbsp maple syrup
4-6 tbsp water
pinch salt and pepper plus more to taste
1 tsp Sesame seeds

Instructions

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!

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