Fall Harvest Salad

8 5 398
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 1
Fall Harvest Salad
Health Rating
A cozy salad to enjoy with your main meal!


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)
1/8 tsp 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 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 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.

Add quinoa together with vegetables and dressing and Enjoy! 





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

(Acorn squash cooking tips @thekitchn.com)

Nutritional Highlights

Acorn Squash

is a good source of magnesium and potassium, minerals that are important for healthy blood pressure


is very high in fiber, is a complete protein, it is low on the glycemic index and gluten-free

Nutrition Facts

Per Portion

Calories 398
Calories from fat 105
Calories from saturated fat 13.3
Total Fat 11.7 g
Saturated Fat 1.5 g
Trans Fat 0
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 258 mg
Potassium 1832 mg
Total Carbohydrate 56 g
Dietary Fiber 15.5 g
Sugars 2.3 g
Protein 17.4 g

Dietary servings

Per Portion

Fruit 1.6
Grain 0.7
Meat Alternative 0.5
Vegetables 4.7

Energy sources