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Roasted acorn squash stuffed with cranberry kale quinoa salad

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Try roasting squash and filling them with this healthy cranberry kale quinoa salad

Have you ever spotted acorn squash while out on your shopping trip? I think most times this amazing vegetable gets overlooked simply because most people aren't sure how to prepare it. Acorn squash is such a versatile and delicious vegetable that can be used in many recipes, especially in winter-friendly dishes.

When roasted, this squash yields a velvety texture with a sightly sweet and nutty flavor. While I love enjoying this on its own, I decided to roast my squash and then serve it with a healthy kale salad stuffed inside it. I used tahini and apple cider vinegar to dress the kale and added in some raisins and quinoa to finish it off.

Try roasting squash and filling them with this healthy cranberry kale quinoa salad

Roasted acorn squash stuffed with cranberry kale quinoa salad recipe

Leafy green kale, cranberries and quinoa are tossed in a tahini dressing and then stuffed in sweet roasted acorn squash halves.

Serves 4

Prep time: 25 minutes | Bake time: 30 minutes | Total time: 55 minutes

Ingredients:

For the stuffed squash

  • 2 small acorn squash
  • 2 tablespoons coconut oil or olive oil
  • Salt and pepper, to taste
  • 1 large bunch fresh kale
  • 1 cup cooked quinoa
  • 1/4 cup dried cranberries
  • 2 tablespoons roasted pumpkin seeds or sunflower seeds

For the dressing

  • 1/4 cup tahini
  • 2 tablespoons apple cider vinegar
  • 1 lemon, juiced
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper.
  2. Slice both squash in half, and remove the seeds. Using your fingers, gently rub each half with the coconut oil (or olive oil), and sprinkle with salt and pepper.
  3. Place the squash cut side down on the baking sheet, and roast for about 30 minutes or until the squash is tender.
  4. Wash and dry the kale. With a knife, remove the thick stems from each leaf, and then finely chop the kale leaves.
  5. To a bowl, add the kale, cooked quinoa, dried cranberries and pumpkin seeds (or sunflower seeds).
  6. Into a separate bowl, add all the ingredients for the tahini dressing, and mix well.
  7. Pour the dressing over the kale salad, and toss very well.
  8. Divide the salad among the squash halves, and serve immediately.

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