Roasted Acorn Squash, Microgreens and Quinoa Salad

Serves 2 

Ingredients for Sesame Garlic Dressing

1 Tbsp Tahini Paste

2 Tbsp Olive Oil

2 Garlic Cloves

2 Tbsp Oregano

2 Tbsp Cilantro

½ Jalapeno (optional)

3 Tbsp Apple Cider Vinegar

Salt and pepper to taste

Ingredients for Roasted Squash Salad

1 Acorn Squash (diced into bite sized pieces)

1 Tbsp Olive Oil

1 Tbsp Red Chili Flakes (optional)

Pinch of Salt

½ cup Microgreens

Ingredients for Quinoa

¼ cup Quinoa

½ cup water

Pinch of Salt


Preheat oven to 425˚F. Slice acorn squash to bite size pieces. On a baking sheet drizzle olive oil on squash and place in a single layer and season with salt and chili. Roast the squash for 25 mins, tossing half way through to ensure even cooking. 

To make the dressing, combine all ingredients into a food processor or blender. Pulse until desired consistency for dressing. 

Transfer dressing into a glass jar or container and set aside

To cook quinoa, rinse quinoa, add to a medium saucepan with salt and water. Bring to a rolling boil, reduce heat to a simmer and cover. Once the liquid has completely absorbed shut off the heat, fluff with a fork and transfer to a bowl.

Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half the dressing and toss to combine. Mix in microgreens just before serving, Drizzle the remaining dressing over top.

Recipe note

Acorns skin gets very tender when roasting so feel free to leave the skins on