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Maple Roasted Acorn Squash and Red Quinoa Salad with Baby Kale, and Cashew Cheese

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4


For the maple roasted acorn squash:

  • 2 small or medium sized acorn squash
  • 1 tablespoon maple syrup
  • 2 tablespoons neutral vegetable oil, such as refined avocado or grapeseed
  • Salt and pepper

For the vinaigrette:

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper to taste

For the salad:

  • 5 cups baby kale or baby spinach
  • 2 cups cooked red quinoa
  • 1/2 cup go-to cashew cheese
  • 1/3 cup pomegranate arils (optional)


  • Preheat your oven to 375F. Line the acorn squash rings up on a foil lined or well oiled baking sheet. Whisk together the maple syrup and oil. Use a basting brush to lightly coat the rings with the oil and syrup on both sides, and then sprinkle each side with salt and pepper. Roast for 30-40 minutes, or until the rings are quite golden. Allow rings to cool.
  • While rings are cooking, prepare cashew cheese, if using, and whisk together all of the vinaigrette ingredients.
  • To serve, toss the greens and quinoa together with the dressing. Arrange the acorn squash slices over everything. Sprinkle the pomegranate arils over the salad, then dot it with heaping teaspoons of cashew cheese. Serve.