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.
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).
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
- 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
- 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.
- 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.
- In a large bowl combine quinoa, arugula, squash, cranberries, pistachios and red onion.
- 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 adapted from Gimme Some Oven
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