Fall Harvest Salad

8 5 320
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 1
Fall Harvest Salad
Health Highlights


1/4 cup Quinoa, cooked
4 cup Kale (cut into bite size pieces)
1/2 cup cubes Acorn squash (cooked)
1/2 cup Cranberries (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)



  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 quinoa as per package directions
  2. Heat oven to 375°F
  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 the squash, add to roasting pan and 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


  1. Place kale in a bowl, using 1/2 of the dressing massage the kale until tender.
  2. Top with cooked acorn squash and cranberries and the remaining salad dressing and mix well.
  3. Add quinoa together with vegetables and dressing and Enjoy! 





  • Acorn squash is good when cooled and refrigerated for up to 5 days

Save Time

  • Try frozen and cubed butternut squash instead of acorn squash

Nutrition Facts

Per Portion

Calories 320
Calories from fat 115
Calories from saturated fat 15.1
Total Fat 12.7 g
Saturated Fat 1.7 g
Trans Fat 0
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 314 mg
Potassium 1513 mg
Total Carbohydrate 47 g
Dietary Fiber 19.6 g
Sugars 6.8 g
Protein 13.9 g

Dietary servings

Per Portion

Fruit 1.6
Grain 0.7
Meat Alternative 0.5
Vegetables 4.7

Energy sources


Meal Type(s)