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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​
Picture
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.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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