| 8 | 5 | 320 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 1/4 cup | Quinoa, cooked |
| 4 cup | Kale (cut into bite size pieces) |
| 1/2 cup cubes | Acorn squash (cooked) |
| 1/2 cup | Cranberries (fresh, halved) |
| 1/2 medium | Lemon (juiced) |
| 1 tbsp | Tahini (for dressing) |
| 1 pinch | Coarse salt (for dressing) |
| 1 dash | Cayenne pepper (a pinch for dressing) |
Dressing
1. Add all dressing ingredients (lemon, tahini, salt, cayenne pepper) into a little bowl and whisk together until one smooth consistency. Add water bit by bit as needed, if consistency is too thick.
Quinoa and Acorn Squash
1. Cook 1/4 cup of quinoa as per package directions.
2. Heat oven to 375F.
3. Cut the squash in half from stem to tip. Hold the squash in both hands and pull the two halves away from each other, scoop out the seeds and stringy bits, dice squash, add to roasting pan. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast in the oven for 45 to 60 minutes, you should be able to easily poke a fork or knife all the way through.
Salad
1. Place kale in a bowl. Using half of the dressing, massage the kale until tender.
2. Top with cooked acorn squash, cranberries and the remaining salad dressing and mix well.
Add quinoa together with vegetables and dressing. Enjoy!
Storage
Acorn squash is good when cooled and refrigerated for up to 5 days
| Fruit | 1.6 |
| Grain | 0.7 |
| Meat Alternative | 0.5 |
| Vegetables | 4.7 |
