This recipe is vegan and gluten free. Plus it’s absolutely packed with vegetables, both in microgreen and regular-sized form! I always forget just how good acorn squash can taste until I try it again.
Don’t let the fact that this dish is healthy and vegetarian fool you. It’s still extremely hearty and filling!
The tahini dressing contains half a jalapeno pepper which adds a little bit of heat without being overpowering. But if you’re completely averse to spice, you may want to leave it out.
Preheat oven at 425 degrees Fahrenheit. Slice acorn to bite size pieces. Acorn’s skin get very soft on roasting, so no need to peel the skin. On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.
To make dressing, combine all dressing ingredients in a food processor jar. Pulse to make a dressing! You can also puree it very fine, but I like this dressing to be little chunky, so I pulsed instead of speedy processing. Transfer dressing to a glass jar or container and set aside.
To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes. Transfer to a bowl, and fluff with a fork. Set aside.
Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving. Drizzle rest of the dressing on top. Serve immediately or at room temperature!