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Harvest Acorn Squash Quinoa Salad Photo

Harvest Acorn Squash Quinoa Salad Recipe

Meghan Yager
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!
4 from 2 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Servings 6
Calories 483 kcal

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.

Nutrition

Calories: 483kcalCarbohydrates: 56gProtein: 10gFat: 25gSaturated Fat: 3gSodium: 405mgFiber: 8gSugar: 19g
Keyword Appetizers, Avocados, Bacon, Cranberries, Fall, Holidays, Kale, Quinoa, Salads, Thanksgiving
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