Roasted Acorn Squash Quinoa Salad with Tahini Dressing
A vibrant autumn salad featuring tender roasted acorn squash pieces tossed with fluffy quinoa and peppery microgreens. The chunky tahini-herb dressing brings together garlic, oregano, and cilantro with a hint of jalapeño heat, creating a nutritious and satisfying meal that's perfect for lunch or as a hearty side dish. The natural sweetness of the roasted squash balances beautifully with the nutty quinoa and bright, fresh microgreens.
Ingredients
- 1 tbsp tahini paste, sesame paste
- 2 tbsp olive oil
- 2 clove garlic
- 2 tbsp oregano, leaves only, or 1/2 tablespoon dried
- 2 tbsp cilantro, leaves only
- ½ jalapeño, or fresno chili, seeds removed(optional)red pepper flakes1/4 tspheat
less fresh heat
- 3 tbsp apple cider vinegar
- salt and black pepper, to taste
- 1 lb acorn squash, diced into bite-size pieces
- 1 tbsp olive oil
- 1 tsp smoked red pepper, or smoked paprika
- salt, generous pinch or two
- ½ cup microgreens, like mustard or kalebaby spinach1:1
milder flavor
- ¼ cup quinoa, red or rainbow
- ½ cup water
- ¼ tsp salt
Instructions
- 1
Preheat oven to 425 degrees Fahrenheit
- 2
Slice acorn squash into bite-size pieces, leaving skin on
- 3
Drizzle oil on squash and toss well on baking sheet
- 4
Season with salt and smoked paprika
- 5
Roast squash in single layer, tossing halfway through, until golden and tender
- 6
Combine all dressing ingredients in food processor and pulse to chunky consistency
- 7
Transfer dressing to glass jar and set aside
- 8
Rinse quinoa and add to saucepan with salt and water
- 9
Bring to rolling boil, then reduce heat, cover and simmer until tender and liquid absorbed
- 10
Transfer quinoa to bowl and fluff with fork
- 11
Transfer roasted squash to salad bowl
- 12
Add quinoa and half the dressing, toss gently to combine
- 13
Mix in microgreens just before serving
- 14
Drizzle remaining dressing on top and serve
Tips
Keep the acorn squash skin on as it becomes tender and edible when roasted, adding extra nutrients and texture.
Pulse the dressing instead of fully processing to maintain a chunky texture that clings better to the salad ingredients.
Add microgreens just before serving to prevent wilting and maintain their fresh, peppery flavor.
Good to Know
Refrigerate covered for up to 3 days. Add microgreens just before serving.
Roast squash and cook quinoa up to 2 days ahead. Store separately and combine with dressing before serving.
Serve immediately or at room temperature for best texture and flavor.
Common Mistakes
Don't add microgreens too early to avoid wilting and loss of fresh texture.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use other winter squash varieties?
Yes, butternut, delicata, or kabocha squash work well. Adjust roasting time based on size and density of pieces.
How long does the tahini dressing keep?
Store covered in refrigerator for up to one week. Stir before using as separation is normal.
Can I make this salad vegan?
This recipe is already vegan as written, using plant-based tahini dressing and no animal products.