Plant-Based Autumn Quinoa u0026amp; Delicata Squash Salad
Servings 5 servings
Calories 300kcal
Ingredients
- salad ingredients: 1 medium-large delicata squash, seeds removed and sliced into half-moons 2 tbsp maple syrup, divided 2 tbsp avocado oil sea salt u0026 black pepper, to taste 1 and 1/2 cups cooked quinoa 3 cups chopped spinach 1 large apple, thinly sliced or diced 1/3 cup pumpkin seeds 1/2 cup vegan feta, crumbled 1/3 cup raisins maple-tahini vinaigrette: 1/4 cup tahini 1 tbsp maple syrup 1 1/2 tbsp apple cider vinegar 1 tbsp lemon juice 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 cup water (adjust for desired consistency) 2 tbsp fresh basil, chopped sea salt u0026 black pepper, to taste
Instructions
- roast the delicata squash: -preheat your oven to 400°F (200°C). -in a large bowl, toss the delicata squash slices with 1 tbsp maple syrup, 2 tbsp avocado oil, sea salt, and black pepper. -spread the squash in an even layer on a baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized.
- prepare the vinaigrette: -in a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, olive oil, u0026 water until smooth. mix in the basil. -season with sea salt and black pepper to taste.
- assemble the salad: -in a large salad bowl, combine the cooked quinoa, chopped spinach, apple slices, pumpkin seeds, vegan feta and raisins. -add the roasted delicata squash on top. -drizzle with the maple-tahini vinaigrette and gently toss to combine.
- serve: -enjoy immediately or chill for 10-15 minutes before serving to let the flavors meld.