Roasted Acorn Squash, Microgreens and Quinoa Salad

Serves 2
chefdehome.com
 
Ingredients
Vegan Sesame Garlic Dressing;

• 1 tbsp Tahini Paste
  
• 2 tbs Olive Oil
  
• 2 Garlic cloves
  
• 2 tbsp Oregano
  
• 2 tbsp Cilantro
  
• ½ Jalapeno (optional)
  
• 3 tbsp Apple Cider Vinegar
  
• Salt and pepper to taste
  

Roasted Squash Salad;

• 1 Acorn Squash (diced into bite sized pieces)
  
• 1 tbsp Olive Oil
  
• 1 tbsp red Chili Flakes (optional)
  
• Salt
  
• ½ cup Microgreens
  

Quinoa;

• ¼ cup Quinoa
  
• ½ cup water
  
• Salt​
  

Preparation

1. Preheat oven at 425 degrees Fahrenheit. Slice acorn squash to bite size pieces. Acorns skin gets very tender when roasting so no need to skin it. On a baking sheet drizzle olive oil on squash and toss well, spread squash in a single layer, season with salt and chili. Roast the squash for 25 min. Tossing half way through. 
   
2. To make the dressing, combine all ingredients into a food processor nutribullet. Pulse until desired consistency for dressing. 
   
3. Transfer dressing into glass jar or container and set aside
   
4. To cook quinoa, rinse quinoa, add to a medium saucepan with salt and water, bring to a rolling boil, reduce heat to a simmer and cover. Once liquid has completely absorbed shut off the heat, fluff with a fork and transfer to a bowl.
   
5. Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half the dressing and toss to combine. Mix in microgreens just before serving, Drizzle the remaining dressing over top.