Vegan Fall Salad with Quinoa, Squash, Cranberries and Pistachios {Gluten-Free}
Prep Time
15mins
Cook Time
30mins
Total Time
45mins
A vegan fall salad with quinoa, squash, cranberries and pistachios. Tons of fresh crisp fall flavors all fusing together. Tossed with a zesty lemon mustard dressing.
Course:
Dinner, Entrée Salad
Cuisine:
American, gluten free, Healthy, Vegan
Servings: 4
Calories: 331kcal
Author: Vicky Berman
Ingredients
1acorn squashcut in half and seeds removed
1teaspoonolive oil
1/2cupuncooked quinoa
1-2teaspoonscoconut oil
1/2red oniondiced
1/4-1/3cupdried cranberries
3-4ouncesarugula
1/2cupshelled pistachioslightly chopped
1tablespoonslemon zest
2-3tablespoonsolive oil
1-2teaspoonswhole grain dijon mustard
1tablespoonslemon juice
1lemonzested
salt/pepper to taste
Instructions
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.