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To create a delicious Maple Glazed Acorn Squash Quinoa Salad, you will need the following ingredients: - 1 medium acorn squash - 2 tablespoons olive oil - 2 tablespoons pure maple syrup - Salt and freshly ground black pepper to taste - 1 cup quinoa, rinsed thoroughly - 2 cups vegetable broth or water - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/4 cup feta cheese, crumbled (optional) - 2 cups mixed greens (arugula, spinach, or kale) - 2 tablespoons fresh lemon juice - 1 teaspoon ground cinnamon These ingredients balance sweet and savory flavors. The acorn squash adds a rich, sweet taste. The quinoa provides protein and a nice texture. Dried cranberries add sweetness, while pecans give a crunchy bite. You can skip the feta cheese if you want a lighter option. The mixed greens bring freshness, and lemon juice brightens the dish. Each component works together to create a flavorful and healthy salad. - Preheat your oven to 400°F (200°C). This will help roast the squash well. - Brush the cut sides of the acorn squash with olive oil. Sprinkle salt, pepper, and a bit of cinnamon on top. This adds flavor and depth to the dish. - Place the acorn squash cut-side down on a baking sheet. Roast it for about 30-35 minutes. The squash is done when a fork easily pierces it. - At the 15-minute mark, drizzle pure maple syrup over the squash. This will create a sweet glaze as it cooks. - In a medium pot, bring 2 cups of vegetable broth or water to a boil. This will add flavor to the quinoa. - Add 1 cup of rinsed quinoa to the pot. Reduce the heat to low, cover it, and let it simmer for 15 minutes. Once cooked, remove it from the heat and let it sit for 5 minutes. Fluff the quinoa with a fork after it steams. - In a large bowl, mix the fluffed quinoa with 1/2 cup of dried cranberries and 1/2 cup of roughly chopped pecans. These add sweetness and crunch to the salad. - Drizzle 2 tablespoons of fresh lemon juice over the mixture and gently toss everything together. This brightens the flavor profile. - Once the roasted squash cools down a bit, scoop out its tender flesh using a spoon. Add this to the quinoa salad and mix well. - Taste the salad and adjust the flavors by adding more salt, pepper, or lemon juice as needed. - To serve, create a bed of mixed greens on each plate. This adds freshness to the dish. - Top it with the quinoa and roasted squash mix. If you want a tangy kick, sprinkle crumbled feta cheese on top. Enjoy your delicious creation! To roast acorn squash well, aim for 30-35 minutes at 400°F. The squash is done when it feels soft. You can check by poking it with a fork. If the fork goes in easily, it's ready. The sugar from the maple syrup will caramelize, creating a great flavor. Watch for a golden color on the edges. Cooking quinoa right is key for texture. Start by rinsing it to remove any bitterness. Use a ratio of 1 cup quinoa to 2 cups broth or water. Bring the broth to a boil, then lower the heat. Cover and let it simmer for 15 minutes. After that, let it sit off heat for 5 more minutes. Fluff with a fork to make it light and airy. This keeps each grain separate and fluffy. You can boost flavor in this salad with a few tweaks. Adding a pinch of nutmeg or smoked paprika can make a big difference. Consider using walnuts instead of pecans for a richer taste. Fresh herbs like parsley or mint can add brightness. If you opt for feta, try herbed feta for extra depth. Mixing in roasted garlic or shallots can also elevate the dish. {{image_4}} You can switch up the nuts or seeds in this salad. Instead of pecans, try walnuts or sunflower seeds. Both add a nice crunch. You can even use pumpkin seeds for a fun twist. If you prefer to skip the feta cheese, try using goat cheese for a similar taste. Vegan cheese works well too if you want a plant-based option. Feel free to add other roasted vegetables based on what’s in season. Carrots or Brussels sprouts can be great additions. They bring different textures and flavors. You can also swap the mixed greens. Use spinach in spring or kale in winter. This keeps the salad fresh and exciting throughout the year. To make this salad gluten-free, ensure the quinoa is certified gluten-free. It’s naturally gluten-free but check for cross-contamination. If you want a vegan version, simply leave out the feta cheese. This salad is packed with flavor, so you won’t miss it. You can also add extra nuts or seeds for protein and crunch. To store leftovers of your Maple Glazed Acorn Squash Quinoa Salad, place it in an airtight container. Keep it in the fridge for up to three days. Make sure to cool it down before sealing. This way, the flavors stay fresh. If you want to save some salad for later, you can freeze the components. Cooked quinoa and roasted squash freeze well. Place them in separate freezer bags. Squeeze out air before sealing. They can last for up to three months in the freezer. Just remember to label the bags with the date. When reheating quinoa, add a splash of water. This keeps it moist and fluffy. For the squash, warm it in the oven or microwave. If using the microwave, cover it to retain steam. Heat until warm, but avoid overcooking. Enjoy your salad as if it was just made! You can prep many ingredients ahead of time. Cut the acorn squash and store it in the fridge. Cook the quinoa and let it cool before storing it in an airtight container. Combine the cranberries and pecans in a separate bowl. Just mix everything together when you’re ready to eat. Yes, you can use honey or agave syrup instead of maple syrup. These options provide sweetness and a nice flavor. If you prefer a sugar-free option, try using stevia or monk fruit sweetener. Adjust the quantity to taste. Yes, this salad is gluten-free. Quinoa is a great gluten-free grain. Just ensure any broth or other ingredients you use are also certified gluten-free. This will keep your dish safe for those with gluten sensitivities. This salad pairs well with grilled chicken or fish for added protein. For a vegetarian option, serve it alongside roasted chickpeas or black beans. A light soup or crusty bread also complements this salad nicely. You learned how to make a Maple Glazed Acorn Squash Quinoa Salad from scratch. We covered each step, from roasting the squash to cooking the quinoa. I shared tips to enhance flavor and texture, and how to store leftovers. This salad is tasty and flexible, perfect for any meal. Experiment with variations to suit your taste. Enjoy the health benefits and vibrant flavors of this dish!

Maple Glazed Acorn Squash Quinoa Salad

Discover the delightful flavors of Maple Glazed Acorn Squash Quinoa Salad, a perfect dish for fall! This recipe combines roasted acorn squash with fluffy quinoa, dried cranberries, and crunchy pecans, all drizzled with sweet maple syrup. Ready in just 50 minutes, it's a healthy and delicious option for any meal. Click to explore the full recipe and impress your friends with this tasty salad!
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Ingredients
  

1 medium acorn squash, halved and seeds removed

2 tablespoons olive oil

2 tablespoons pure maple syrup

Salt and freshly ground black pepper to taste

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth or water

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

2 cups mixed greens (arugula, spinach, or kale)

2 tablespoons fresh lemon juice

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 400°F (200°C) to create a warm roasting environment for the squash.

    Prepare the acorn squash by brushing the cut sides with olive oil. Then sprinkle salt, pepper, and a hint of cinnamon evenly over the surface. Position the squash, cut-side down, on a baking sheet lined with parchment paper to prevent sticking.

      Roast the squash in the preheated oven for approximately 30-35 minutes. The squash is ready when it is tender and can be easily pierced with a fork. Halfway through roasting (around 15 minutes), drizzle the pure maple syrup over the squash, then return it to the oven to allow the maple flavor to infuse.

        While the squash is roasting, cook the quinoa. In a medium saucepan, bring 2 cups of vegetable broth or water to a rolling boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the liquid has been completely absorbed. Afterward, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the quinoa to steam. Fluff the quinoa with a fork to separate the grains.

          In a large mixing bowl, combine the fluffed quinoa with the dried cranberries and roughly chopped pecans. Drizzle the fresh lemon juice over this mixture and toss everything together gently to combine the flavors.

            When the roasted acorn squash has cooled enough to handle, scoop out the tender flesh using a spoon and add it to the quinoa salad, mixing well to incorporate.

              Taste the salad and adjust the flavors, adding salt, pepper, or extra lemon juice as suited to your palate.

                To serve, create a beautiful presentation by placing a handful of mixed greens on each plate. Generously top with the quinoa and roasted squash mixture, and if desired, sprinkle crumbled feta cheese on top for an added tangy flavor.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings