Happy Halloween!! It’s going to be November tomorrow, so let’s let THAT sink in. Fall flavors have been going non-stop in my kitchen since, well, September 1. If you’re a mama who needs to stay fueled for the trick or treating…
…or simply want to balance out all the excessive sugar consumption today with some super foods, check this salad out.
roasted acorn squash salad.
I wouldn’t say halloween is my FAVORITE holiday. I don’t dislike it, I just rarely dress up. but what I LOVE about Halloween and the end of October is that the holidays are around the corner. fall leaves, brisk air, and seasonal dishes like this roasted acorn squash salad just scream comfort and home.
in fact, on the way home from whole foods today I drove down the street I grew up trick-0r-treating on, and saw all the kiddos running out with pillow cases and pumpkin buckets in hand, to get that candy. it was super cute and totally nostalgic, but I couldn’t help but feel a bit of hope that these kids are at least eating kale, too.
I chose to roast the acorn squash for this dish because fall is perfect for roasting veggies rather than steaming or eating them raw. It’s more comforting, warming, and easy to add additional spices like cinnamon and turmeric. these half moon acorn squash are seasoned with only coconut oil spray and cinnamon. I wrote about how roasting a large batch of veggies can save your weekly dinner frustration in this recent post.
to balance out the sweetness (the theme of today) I love to combine the sweet ingredients with tangy flavors in a salad. the bitterness of the kale complements the super sweet raisins and apple, while the yummy naturally sweet flavor of the squash is balanced by the red onion and dijon mustard in the dressing.
balance, good in all areas of life! work-life-balance, halloween-candy-consumption balance, and now salad-flavor-ratio balance is a thing, I guess.
then of course I added fiber and complete protein filled quinoa, to fill you up and keep you from hitting the candy bowl one time too many.
ready to make this gluten and dairy free roasted acorn squash salad? let’s do it.
- 1 medium acorn squash
- 1 tablespoon cinnamon
- coconut or olive oil cooking spray
- 1/4 cup of raisins
- 1/2 of a green apple, sliced
- 1/4 cup of red onion, diced
- 1/2 cup quinoa
- 4 cups of kale
- optional: 2-3 tablespoon sunflower seeds or pepitas
- 1/4 cup of red wine vinegar
- 1-2 tbsp extra virgin olive oil
- 2 tbsp dijon mustard
- 1 tbsp real maple syrup
- 1/2 teaspoon cinnamon
- pinch of salt
- First preheat oven to 425 degrees.
- Chop acorn squash in half, then scoop out seeds and discard.
- Slice the acorn squash into half moon slices.
- Line a baking sheet with parchment and lightly spray both sides with coconut or olive oil cooking spray.
- Sprinkle cinnamon on both sides of the acorn squash.
- Roast for about 20-25 minutes, or until soft, and flip pieces once for even roasting.
- While roasting the squash, prepare the quinoa according to package directions and set aside.
- Prepare dressing by whisking all ingredients together in a small bowl.
- Place all ingredients in a bowl and combine, or top a bed of kale with all ingredients.
- Pour dressing over, and add raw pepitas or sunflower seeds if preferred.
- Wash and chop all ingredients
- * dressing can keep refrigerated for 2-3 days.