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from Love and Lemons
Serves 8
Ingredients:
4 acorn squash
Drizzle of balsamic vinegar
2 tablespoons extra-virgin olive oil, more for drizzling
1 shallot, minced (about 3 tablespoons)
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
2 cups cooked quinoa
4 cups chopped spinach
1 cup chopped parsley
1 apple, diced
1/4 cup chopped toasted pecans
1/4 cup cranberries and/or pomegranate seeds
Sea salt and freshly ground black pepper
Procedure:
Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice each acorn squash in half and drizzle with olive oil, balsamic vinegar, and sprinkle with a few generous pinches of salt and pepper. Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about 40 minutes depending on the size of the squash. Halfway through, flip the squash so that it’s facing cut side up.
In a large bowl, combine all the salad ingredients – the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries – and mix well. Season to taste.
Fill the acorn squash halves with the salad and drizzle each with olive oil, or serve with tahini sauce, if desired.
