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+ servings

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 medium sized acorn squash
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons safflower grapeseed, or canola oil
  • Salt and pepper

For the cashew cheese (optional):

For the tamarind vinaigrette:

  • 4 tablespoons mild-tasting olive oil or avocado oil
  • 1 1/2 tablespoons tamarind concentrate
  • 1 teaspoon lime juice
  • 1 tablespoon maple syrup
  • 2 tablespoons tamari

For the salad:

  • 4 cups baby kale or baby spinach
  • 2 cups cooked red or white quinoa
  • 1/3 cup pomegranate arils


  • 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 tamarind vinaigrette ingredients.
  • To serve, pile all of the greens on a large serving platter. Top them with the quinoa, then arrange the acorn squash slices over everything. Sprinkle the pomegranate arils over the salad, then dot it with heaping teaspoons of cashew cheese (about 3/4 cup total). Finally, drizzle the dressing over the salad and serve.