Warm Acorn Squash Salad with Cranberries and Quinoa
This Warm Acorn Squash Salad with Cranberries and Quinoa is great for autumn and wintertime!
Equipment
- Sharp Knife
- Cutting board
- 1 parchment lined baking sheet
- medium sauce pan
- small sauce pan
- 1 large serving bowl
- 1 set salad tongs
Ingredients
- 1 cup quinoa, rinsed optional - see recipe note
- 2 cups water or vegetable broth
Salad
- 1 lbs brussel sprouts, shaved about 4 to 5 cups - see recipe note
- 1 acorn squash, seeds removed and sliced about 3 cups - see recipe note
- ¼ cup olive oil or avocado or algae oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup dried cranberries
Agrodolce - see recipe note
- ¼ cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 1 red onion
- 1 sprig rosemary
- 2 sprigs thyme
- 1 tsp red chili flakes optional
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
Roasted Vegetables
- Preheat oven to 400 degrees F.
- Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
- Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
- Sprinkle salt and black pepper overtop.
- Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
- While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
- While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
- Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
- In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
- Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
- Add red pepper flakes, and continue to sauté for 1-2 minutes.
- Turn the heat off, and add salt and black pepper.
Assemble the Salad
- Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
- Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
- Serve warm with a large spoon or serving tongs.
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts.
Here is a video on how to slice acorn squash.
Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons.
For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
Nutrition
Calories: 339kcalCarbohydrates: 46gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 321mgPotassium: 754mgFiber: 7gSugar: 13gVitamin A: 954IUVitamin C: 74mgCalcium: 78mgIron: 3mg
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