Quinoa and Roasted Acorn Squash and Arugula Salad with Lemon Tahini Dressing

This delicious quinoa and roasted acorn squash and arugula salad with lemon tahini dressing is a healthy vegan gluten-free meal that is perfect for lunch or dinner! It takes just 10 minutes of preparation time before roasting in the oven for 20-25 minutes until golden brown and tender before tossing everything together in a large bowl with a creamy lemon tahini dressing! Enjoy!

Cooking Equipment:

Baking sheet lined with parchment paper; Large bowl; Small bowl; Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Acorn Squash, Arugula, Lemon Tahini Dressing, Vegan, Gluten-Free

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa

1 acorn squash, cut into cubes

2 tablespoons olive oil

2 cloves garlic, minced

2 cups arugula leaves

1/4 cup tahini

Juice of 1 lemon

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the cubed acorn squash on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste. Roast in the preheated oven for 20-25 minutes until golden brown and tender.

Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool slightly.

In a large bowl combine the cooked quinoa, roasted acorn squash cubes, arugula leaves and minced garlic cloves.

In a small bowl whisk together the tahini and lemon juice until smooth and creamy then season with salt and pepper to taste. Pour over the salad ingredients in the large bowl and toss everything together until evenly coated in the dressing. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories – 467 kcal; Protein – 11.3 g; Fat – 22.7 g; Carbohydrates – 53.6 g; Fiber – 8.3 g; Sodium – 613 mg

Rating:

Did You Know?

Pita bread, a round flatbread that is often served with hummus, is a common staple in Mediterranean cuisine.