Roasted Acorn Squash, Microgreens, and Quinoa Salad
Looking for the perfect side dish to compliment your Thanksgiving feast? Try out our Macho Microgreens and Cilantro by serving this Roasted Acorn Squash, Microgreens, and Quinoa Salad!
Sesame Garlic Dressing:
1 Tbsp Tahini paste (sesame paste)
2 Tbsp olive oil
2 cloves of garlic
2 Tbsp Wobbly Walleye Cilantro (only use the leaves)
3 Tbsp apple cider vinegar
Salt and black pepper to taste
Roasted Squash Salad:
1 lb acorn squash (diced into small bite-sized pieces
1 Tbsp olive oil
1 tsp smoke red pepper
1 pinch of salt
½ cup Wobbly Walleye Macho Micros
¼ cup quinoa
½ cup water
¼ tsp salt
Preheat oven at 425 degrees. Slice acorn to bite size pieces. On a baking sheet, drizzle 1 tablespoon of oil on the squash and toss well, then spread squash in a single layer. Season with salt and paprika. Roast squash, tossing halfway through, until golden and tender, for about 25 minutes.
To make the dressing, combine all dressing ingredients in a food processor and then pulse. Transfer dressing to a glass jar or container and set aside.
To cook quinoa, rinse the quinoa and add to a medium saucepan with salt and ½ cup of water. Bring this to a rolling boil, then reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, this will take about 15 minutes. Transfer quinoa to a bowl and fluff with a fork. Set aside.
Steps 2 and 3 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in Macho Micros just before serving. Drizzle the rest of the dressing on top. Serve immediately or at room temperature and enjoy!
Serves 2 substantial servings or 4 side servings.
Tip: You can also add a ¼ cup of toasted pecans for some crunch.