Parmesan Crusted Acorn Squash Salad
Parmesan Crusted Acorn Squash Salad with Quinoa, Cranberries & Pumpkin Seeds
Warm parmesan crusted acorn squash over a bed of arugula topped with quinoa, cranberries and pumpkin seeds and tossed in a lemon dijon dressing. It’s the perfect meal when you’re craving some comfort food but want to stay on the healthier side.
½ cup quinoa
1 acorn squash
3 tbsp olive oil
1 tbsp maple syrup
Zest of one lemon
Juice of half a lemon
½ tsp red pepper flakes
½ tsp salt
½ tsp pepper
2 garlic cloves, minced
½ tsp dried thyme
1 cup fresh Parmesan cheese, grated
For the dressing:
½ cup olive oil
3 tbsp lemon juice
½ tsp maple syrup
¼ tsp Dijon mustard
Salt and pepper
For the salad:
Red onion, thinly sliced
Cook the quinoa: In a large pot over high heat, combine the quinoa, vegetable broth and about a teaspoon of olive oil. Bring to a bowl, cover, then reduce heat to low and simmer for 10 minutes, until water has absorbed. Remove from heat, fluff with a fork and set aside.
Preheat oven to 425º F. Line a baking sheet with a silicone baking mat. (If you don’t have one it’s okay).
Cut the ends off of the acorn squash. Cut the squash in half, remove seeds, then cut into slices.
In a medium bowl, combine the olive oil, maple syrup, lemon zest, lemon juice, red pepper flakes, salt, pepper, minced garlic and thyme.
Dip each acorn squash slice into the oil mixture then place on the baking sheet. Spoon any remaining oil mixture on top of the slices.
Bake for 30 minutes, flipping the slices halfway.
Remove from oven, sprinkle the grated parmesan over the tops of each slice and bake for another 10 minutes, until the cheese becomes golden brown. Let cool slightly.
Made the dressing: In a medium bowl, mix together the olive oil, lemon juice, maple syrup, Dijon, salt and pepper.
In a large serving bowl, add some arugula, pumpkin seeds, dried cranberries, red onion and the quinoa. Dress with however much of the dressing you’d like. Top with the warm parmesan crusted acorn squash and enjoy!