Roasted Acorn Squash, Microgreens and Quinoa Salad

Ingredients

Vegan Sesame Garlic Dressing

1 tbsp Tahini

2 tbsp Olive Oil

2 Garlic cloves

2 tbsp Oregano (1-2 sprigs of oregano, use only leaves, or use 1/2 tablespoon dried)

2 tbsp Cilantro leaves

1/2 Jalapeno (optional)

3 tbsp Apple Cider Vinegar

Salt and Black Pepper (as per taste)

Roasted Squash Salad

1 lbs Acorn Squash (1 average size acorn squash, diced into bite-size pieces)

1 tbsp Olive Oil

1 tsp Smoked Red Pepper (or smoked paprika)

Salt (generous pinch or two)

1/2 Cup Microgreens

Quinoa

1/4 Cup Quinoa (red or rainbow quinoa)

1/2 Cup Water

1/4 tsp Salt

Instructions

1.Preheat oven at 425 degrees Fahrenheit. Slice acorn to bite size pieces. Acorn's skin get very soft on roasting, so no need to peel the skin. On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.

2.To make dressing, combine all dressing ingredients in a food processor jar. Pulse to make a dressing!

3.Transfer dressing to a glass jar or container and set aside.

4.To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes. Transfer to a bowl, and fluff with a fork. Set aside.

5.Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving.

Recipe from chefdehome