Roasted Acorn Squash, Micro-greens and Quinoa Salad


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.

2 Servings


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