Roasted Acorn Squash And Quinoa Salad With Cranberries And Orange Maple Tahini Dressing
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Food Faith Fitness · by Taylor Kiser★ 5.0 (6)

Roasted Acorn Squash And Quinoa Salad With Cranberries And Orange Maple Tahini Dressing

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 14%
CARBS 41G70% OF CAL
8G FIBER4G ADDED11G INTRINSIC18G OTHER15G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted squash and quinoa salad with cranberries and an orange-maple tahini dressing. A naturally gluten-free, plant-based main with warm spices.

mainamericansaladgrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup + 1 tablespoon orange juice (divided)
  • 1/2 cup water
  • 1/2 cup uncooked quinoa
  • 1 small acorn squash (about 1 3/4 pounds, seeds removed and sliced into 1/2-inch-thick strips)
  • 2 teaspoons olive oil (divided)
  • 2 tablespoons maple syrup (divided)
  • 1 1/2 teaspoons cinnamon ( divided)
  • 1 teaspoon salt (plus additional for sprinkling)
  • Pepper
  • 1 cup fresh cranberries (or frozen, thawed)
  • 8 cups spinach (packed)
  • 1/2 cup cilantro (roughly chopped)
  • 3 mandarin oranges (whole and unpeeled)
  • 3 tablespoons tahini (plus additional for drizzling, optional)
  • 3/4 teaspoon fresh ginger (grated)
PREP
20M
SODIUM
426MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.