Roasted Acorn Squash Quinoa Salad

Preheat oven to 400ºF and spray a cookie sheet and a small baking dish with cooking spray.

In a large pot, combine 1/2 cup orange juice and water. Bring to a boil and stir in the uncooked quinoa. Cover the pot and reduce to low. Cook until the water is absorbed and the quinoa is fluffy, about 20–23 minutes. Remove from heat, transfer to a bowl, and let slightly cool.

While quinoa cooks, cut each strip of acorn squash in half again and place into a very large bowl. Drizzle 1/2 tablespoon of olive oil, 1/2 tablespoon maple syrup and 1 teaspoon cinnamon on the squash. Stir squash around to evenly coat it in the mixture. Spread the squash in a single layer on the prepared cookie sheet and sprinkle with salt and pepper.

Place cranberries into the same bowl as the squash was in (don’t wash it!) and drizzle remaining 1/2 teaspoon olive oil, 1/2 tablespoon maple syrup (reserving the rest for later) and the remaining 1 tablespoon orange juice. Toss to coat and then pour the mixture in a single layer, into the prepared baking dish.

Place squash and cranberries into the oven and cook until the cranberries release their juices and wrinkle, and the squash is fork-tender, about 15–17 minutes. Note that the squash may take a few more minutes than the berries. Once cooked, set aside to lightly cool.

In a very large bowl, toss the spinach and cilantro together. Zest all mandarin oranges, and then place the zest into the cooled quinoa. Peel oranges and then segment them into the bowl with the spinach.

In a small bowl, whisk together the tahini, ginger and remaining 1 tablespoon maple syrup. The mixture will be very thick. Pour it over the spinach mixture and toss to evenly coat. I find it’s much easier to get in and use your hands, as you can separate any leaves that get more tahini on them, and stick together.

Add the remaining 1 teaspoon salt, a pinch of pepper and the remaining 1/2 teaspoon cinnamon into the bowl with the orange zest and quinoa. Stir to mix evenly.

Dump the quinoa, roasted squash and roasted cranberries into the spinach mixture and toss to until evenly mixed and the spinach begins to wilt. Drizzle with tahini if you desire and devour!

Note: Don’t toss the tahini on after you mix all the ingredients together, else this salad will be goopy. Follow the steps, peeps!