Harvest Acorn Squash Quinoa Salad is a rich and hearty salad to serve up at any gathering you have this fall season. With a variety of textures and ingredients, this intensely flavorful side dish pairs well with almost everything, from steak to turkey to pork. You won’t find a better celebration of harvest flavors anywhere!
YOU GUYS. I made a salad!
Yes, me, the girl who doesn’t eat salad, actually made a salad with a ton of harvest flavors that everyone won’t be able to resist eating.
The inspiration for this salad actually came from a friend who is a master of salads.
She makes salads with interesting flavor combinations, gorgeous dressings, and so many colors that I actually CRAVE a bowl of healthy food on a regular basis.
Explore all of our essential Thanksgiving sides and appetizers.
Well, she happened to bust out a giant quinoa salad a few weeks ago and WOW. How have I not made salads with grains all my life?
This acorn squash quinoa salad is the salad that even non-salad-lovers will love. There’s so many goodies hidden in every bite, you’ll get something different with every forkful you shove in your mouth.
The quinoa (I chose tri-color for the variety, but you can use your favorite kind) gives a great texture that is more than just layer after layer of greens.
Then you mix in crispy bacon, bacon-sautéed kale, dried cranberries, roasted pistachios, rich roasted acorn squash, and creamy avocado for an unbelievably hearty side dish.
The cranberry apple vinaigrette that you top it all off with is just the finishing touch that brings it all together with a little added citrus and tang.
I honestly can’t wait to serve up this salad at Thanksgiving dinner this year. It is the ultimate celebration of all the harvest flavors, and it’s just the right side dish for turkey. Or steak. Or pork. Or lamb. Or chicken.
Do you see how amazing this side salad is now?
Go ahead, you have my permission to lick the screen and pin this acorn squash quinoa salad for Thanksgiving!
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Harvest Acorn Squash Quinoa Salad Recipe
Ingredients
- 1 cup Quinoa
- 1 Acorn Squash halved, seeded and cut into half circles
- 2 tablespoons Olive Oil
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cayenne Pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 6 slices Bacon cut into lardons
- 1 1/2 cups Roughly Chopped Kale
- 1 cup Dried Cranberries
- 1/2 cup Roasted Pistachios shells removed
- 1 Avocado sliced
- 3 tablespoons Olive Oil divided
- 1 Shallot diced
- 3 cloves Garlic diced
- 1/4 cup Dried Cranberries
- 3 tablespoons Apple Juice
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Honey
- 1 tablespoon Fresh Lemon Juice
Instructions
- Cook quinoa according to package directions.
- Preheat the oven to 425°F.
- On a baking sheet, toss together the squash, olive oil, cinnamon, cayenne. salt, and pepper. Place in the oven and roast for 25-30 minutes, tossing once halfway through cooking until the squash is tender.
- While the squash is cooking, heat a cast iron skillet over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set on a paper towel lined plate to drain. Add kale to the skillet with the bacon fat and cook until tender and lightly cooked, approximately 1 to 2 minutes. Remove from heat.
- In a large bowl, combine the warm quinoa, roasted squash, bacon fat kale, bacon, cranberries and pistachios. Gently toss to combine.
- Heat 2 tablespoons of the oil for the vinaigrette in a large skillet over medium-high heat. Add shallot and sauté until tender, approximately 2 to 3 minutes. Add garlic and sauté for an additional minute. Then add cranberries, apple juice, red wine vinegar, honey, and lemon juice. Stir to combine. Season with salt and pepper to taste. Remove from heat.
- Top the quinoa with avocado and drizzle with the vinaigrette. Top with sliced avocado. Serve warm or at room temperature.