1. Preheat oven at 425 degrees Fahrenheit.
2. Slice acorn squash to bite size pieces. Acorns skin gets very tender when roasting so no need to skin it.
3.On a baking sheet drizzle olive oil on squash and toss well, spread squash in a single layer, season with salt and chili. Roast the squash for 25 min. Tossing half way through.
4.To make the dressing, combine all ingredients into a food processor nutribullet. Pulse until desired consistency for dressing.
5.Transfer dressing into glass jar or container and set aside.
6.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 liquid has completely absorbed shut off the heat, fluff with a fork and transfer to a bowl.
7. Once squash is tender, transfer it to a salad bowl.
8. Add quinoa and half the dressing and toss to combine. Mix in microgreens just before serving, Drizzle the remaining dressing over top.
Note: Step 2-4 can be finished while squash is roasting.
Vegan Sesame Garlic Dressing
1 tbsp Tahini Paste
2 tbs Olive Oil
2 Garlic cloves
2 tbsp Oregano
2 tbsp Cilantro
½ Jalapeno (optional)
3 tbsp Apple Cider Vinegar
Salt and pepper to taste
Roasted Squash Salad
1 Acorn Squash (diced into bite sized pieces)
1 tbsp Olive Oil
1 tbsp red Chili Flakes (optional)
½ cup Microgreens
¼ cup Quinoa
½ cup water