This delicious salad gives fall vibes while bringing vibrant color and gluten-free, vegan-friendly nutrition to the table any time of year!
Squash is often overlooked as an everyday vegetable. Sure, they’re featured in autumn décor, but they offer more than just good looks—they’re tasty, nutritious, and versatile! This roasted acorn squash and quinoa salad with cranberries and orange maple tahini dressing spotlights perhaps the tastiest of the gourd family. Acorn squash has a rich, buttery flavor that makes a delightful counterpoint to the bright, citrusy notes in this dish. Between the acidic kick of the mandarin oranges and cranberries, the earthy bitterness of the spinach, and the deep sweetness of the tahini and maple syrup, the acorn squash holds everything together with a firm bite and steady savoriness. Plus, it’s more filling than many other salads, thanks to the quinoa.
I was a little concerned about all the steps in this recipe. But after I made it the first time, I realized that it’s not as complicated as it seems. Once you get the quinoa started on the stovetop and put the other salad components in the oven, you’re just doing a little zesting, peeling, and mixing. The whole dish comes together in under an hour—and makes a colorful statement on the table!
Squash is available in most grocery stores year-round, so I find myself reaching for this recipe in the spring and summer as much as in the fall. It’s hearty, complex, and satisfying no matter what time of year you make it!
Is Roasted Acorn Squash And Quinoa Salad With Cranberries And Orange Maple Tahini Dressing Healthy?
This salad is a nutrient-rich, plant-based dish that offers a range of health benefits with a low calorie count. Acorn squash is packed with potassium, magnesium, iron, and fiber, as well as vitamins A, B, and C. Quinoa adds a complete source of plant protein, along with additional fiber and minerals. Tahini and olive oil contribute heart-healthy fats while also providing antioxidants. Spinach and mandarin oranges also bring in antioxidants and boost vitamins A and C.
This vegan and gluten-free recipe contains moderate amounts of natural sugars and sodium, making it a healthy choice for most diets. If you’re watching your sugar intake, you could opt for unsweetened, dried cranberries and use less maple syrup than called for. To lower the sodium, simply omit the sprinkle of salt.
Quinoa: Ancient Ingredient With Modern Appeal
The name of this versatile, nutrient-dense ingredient is pronounced “KEEN-wah.” Botanically, it’s not a true grain but a “pseudocereal”—related to plants like spinach and amaranth—that’s native to the Andean region of South America, particularly around Lake Titicaca in present-day Peru and Bolivia. It was a staple food for pre-Columbian civilizations, including the Incas, who valued it for its resilience and nutritional value. Its recent resurgence as a modern health food is largely due to the fact that it contains all nine essential amino acids, making it a rare plant-based complete protein.
The naturally gluten-free seeds are what we eat. They have a mild, slightly nutty taste and a light, fluffy texture when cooked. Quinoa takes on the flavors of whatever seasonings, dressings, or sauces you pair it with, so it works well in both savory and sweet dishes. You can eat cooked quinoa hot or cold, and it won’t overpower other ingredients, making it a great addition to everything from salads to breakfast parfaits to Asian-inspired stir-fries to casseroles. If this roasted acorn squash salad piques your interest, try your hand at other recipes that feature quinoa!
How Do I Store Leftovers?
Leftover salad will keep well in an airtight container in the fridge for up to 4 days. It might even taste better after the flavors have a chance to meld for a day or two. I don’t recommend freezing this salad after all the ingredients are combined, as the spinach and cilantro will not hold up well.
Serving Suggestions
Serve roasted acorn squash and quinoa salad with orange maple tahini dressing on its own as a satisfying plant-based lunch. Or pair it with meat-free soups—like this Vegan Coconut Curry Lentil Soup, this Creamy Vegan Potato Soup or this velvety Vegan Mushroom Soup—for a heartier meal. You can also top it with extra protein, like these vegan-friendly Roasted Chickpeas, Pan-Seared Salmon for the pescatarians, or Turmeric Chicken or Crock-Pot Steak Bites for the omnivores.
Recipe
Ingredients
For The Salad Components:
- 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
For The Dressing:
- 3 tablespoons tahini plus additional for drizzling, optional
- 3/4 teaspoon fresh ginger grated
Instructions
Prep and Cook the Salad Components:
- Preheat oven to 400°F. Spray a cookie sheet and a small baking dish with cooking spray.
- In a large pot, combine 1/2 cup of the orange juice and the water. Bring to a boil and stir in the uncooked quinoa. Cover the pot and reduce to low. Cook until the water is absorbed and the quinoa is fluffy, about 20-23 minutes. Remove from heat, transfer to a bowl, and let cool slightly.
- While the quinoa cooks, cut each strip of acorn squash in half again and place them in a very large bowl. Drizzle 1/2 tablespoon of the olive oil, 1/2 tablespoon of the maple syrup, and 1 teaspoon of the cinnamon over the squash. Stir the squash around to evenly coat it. Spread the squash on the prepared cookie sheet in a single layer and sprinkle with salt and pepper.
- Place the cranberries in the same bowl used to season the squash. Drizzle with the remaining 1/2 teaspoon of olive oil, 1/2 tablespoon of the remaining maple syrup, and the remaining 1 tablespoon of orange juice. Toss to coat. Pour the mixture into the prepared baking dish, arranging it in a single layer.
- Put the squash and cranberries both in the oven. Cook until the cranberries release their juices and wrinkle, and the squash is fork tender, about 15-17 minutes. Note that the squash may take a few minutes longer than the berries. Once cooked, set both aside to cool.
- In a very large bowl, toss the spinach and cilantro together.
- Zest all three mandarin oranges. Sprinkle the zest over the cooked quinoa.
- Peel the oranges and then segment them into the bowl with the spinach.
Make The Dressing:
- In a small bowl, whisk together the tahini, ginger, and remaining 1 tablespoon of maple syrup. The mixture will be very thick.
Assemble The Salad:
- Pour the tahini dressing over the spinach mixture and toss to evenly coat. Use your hands, if necessary, to separate any leaves that stick together.
- Add the remaining 1 teaspoon of salt, a pinch of pepper, and the remaining 1/2 teaspoon of cinnamon to the bowl with the orange zest and quinoa. Stir to mix evenly.
- Add the quinoa, roasted squash, and roasted cranberries to the spinach mixture. Toss until the spinach begins to wilt and everything is evenly mixed.
- Drizzle with additional tahini, if desired, and serve immediately.
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