Vegan Acorn Squash Quinoa Salad with Cranberries and Pistachios {Gluten-Free}

Vegan Acorn Squash Quinoa Salad with Cranberries and Pistachios {Gluten-Free}

A vegan and gluten-free acorn squash quinoa salad with cranberries and pistachios. Tons of fresh crisp fall flavors all fusing together. Tossed with a zesty lemon mustard dressing. Perfect for a meatless meal.


D and I only have one month left at home before we set off on our next travel adventure. This time around the focus is on US travel. We’re heading out on a 5 month long US road trip.

To my parents’ disappointment we’ll be missing out on Thanksgiving with the family this year, so I decided to set things right by offering to celebrate Canadian Thanksgiving with them instead of the standard American one this year.

And that conveniently happens to fall on a US holiday as well – Columbus Day, aka tomorrow. So the Thanksgiving recipe prep had to start early this year.

As I was thinking up a gluten-free version of a stuffing recipe, my friend highly recommended I make Gimme Some Oven’s quinoa stuffing.

Hmmm… Intriguing. Who knew quinoa could be used to make stuffing?

I don’t know I can move away from the standard bread crumb/cube stuffing recipes though – I do love those so much. Definitely my favorite part of Thanksigivng dinner right there.

So I’m not quite ready to accept quinoa as a stuffing alternative, but I am more than happy to convert it into a creamy and smooth refreshing crunchy fall salad recipe.

I just recently made a quinoa recipe I loved with dried cranberries, tart apples and crunchy celery and kale. That became a quick favorite.

This recipe is too.

Here’s we’ve got the smooth and creamy ever so slightly sweet acorn squash, blending with the sharp bite of the arugula, the tart cranberries and the crunchy and smokey pistachios. All enveloped in a cloud of fluffy quinoa.

Drizzle with a lemony mustard dressing on top for the finishing touch.

A vegan and gluten-free fall themed quinoa salad (or stuffing).


Yields 4

Vegan Acorn Squash Quinoa Salad with Cranberries and Pistachios {Gluten-Free}

A vegan and gluten-free acorn squash quinoa salad with cranberries and pistachios. Tons of fresh crisp fall flavors all fusing together. Tossed with a zesty lemon mustard dressing.

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe


  • 1 acorn squash, cut in half and seeds removed
  • 1 teaspoon olive oil
  • 1/2 cup uncooked quinoa
  • 1-2 teaspoons coconut oil
  • 1/2 red onion, diced
  • 1/4-1/3 cup dried cranberries
  • 3-4 ounces arugula
  • 1/2 cup shelled pistachios, lightly chopped
  • 1 tablespoons lemon zest
  • 2-3 tablespoons olive oil,
  • 1-2 teaspoons whole grain dijon mustard
  • 1 tablespoons lemon juice
  • 1 lemon, zested
  • salt/pepper to taste


  1. Preheat oven to 400 degrees F. Cut each acorn half into 1 inch think segments. Lightly oil a baking tray and place acorn squash slices in a single layer and place on baking sheet, Lightly brush each slice with olive oil. Bake for 30 minutes or until cooked through. Cut into 1 inch pieces removing the skin.
  2. Heat 1 tablespoons coconut oil in pot over medium heat and add quinoa. Lightly toast the quinoa, stirring frequently for a few minutes. Add 1 cup of water, bring to a boil, reduce heat and simmer, covered 15 minutes or until cooked through. Fluff with a fork.
  3. In a large bowl combine quinoa, arugula, squash, cranberries, pistachios and red onion.
  4. In a small bowl combine lemon zest, 2-3 tablespoons oil, 1-2 teaspoons mustard and 1 tablespoon lemon juice for the dressing. Mix until smooth.
Recipe Type: Dinner


Recipe adapted from Gimme Some Oven


This post has been shared on Melt in Your Mouth Mondays,Inspiration Monday, Mostly Home Made Mondays , Natural Living Monday , Tasty Tuesdays, Totally Talented Tuesdays, Fat Tuesday, Tickle My Tastebuds Tuesday,Fresh Food Wednesday, Real Food Wednesdays, Gluten-Free Wednesdays,The Wednesday Roundup, Allergy-Free Wednesdays, Wellness Wednesdays, Full Plate Thursdays, Simple Lives Thursday , Pennywise Platter Thursday , Simple Meals Friday, Gluten Free Fridays,

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  1. says

    Where do I begin… with the love…. of this recipe. Squash, Quinoa and pistachios, OH MY! Healthy, yummy and beautiful to look at all on one plate. What more could one ask for? Seconds! Great job. Jone’t

  2. says

    Such a colourful, zesty salad topped off with the yummy crunch of cranberries and pistachios. Love it! Visiting from Miz Helen’s today. Thanks for a great recipe.

  3. says

    What a great salad, this will be a perfect salad for fall. Thanks so much for sharing this awesome post with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

  4. says

    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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