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

This Quinoa and Roasted Acorn Squash and Kale Salad with Lemon Tahini Dressing is a delicious and nutritious meal that is perfect for lunch or dinner. It’s packed with protein, fiber, and vitamins, and is sure to satisfy your taste buds.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Acorn Squash, Kale, Lemon Tahini Dressing, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup quinoa

1/2 acorn squash, cubed

1/2 cup kale, chopped

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon honey

1/4 teaspoon garlic powder

Cooking Instructions:

Preheat oven to 375°F.

Place cubed acorn squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Roast in the oven for 25 minutes, or until squash is tender.

Meanwhile, cook quinoa according to package instructions.

In a small bowl, whisk together tahini, lemon juice, honey, and garlic powder.

In a large bowl, combine cooked quinoa, roasted acorn squash, and kale.

Drizzle with tahini dressing and toss to combine.

Nutrition:

Calories: 437, Fat: 18g, Carbohydrates: 54g, Protein: 12g, Fiber: 8g

Rating:

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

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