Ingredients
For The Salad Components:
- 1/2 cup + 1 tablespoon orange juice divided
- 1/2 cup water
- 1/2 cup uncooked quinoa
- 1 small acorn squash about 1 3/4 pounds, seeds removed and sliced into 1/2-inch-thick strips
- 2 teaspoons olive oil divided
- 2 tablespoons maple syrup divided
- 1 1/2 teaspoons cinnamon divided
- 1 teaspoon salt plus additional for sprinkling
- Pepper
- 1 cup fresh cranberries or frozen, thawed
- 8 cups spinach packed
- 1/2 cup cilantro roughly chopped
- 3 mandarin oranges whole and unpeeled
For The Dressing:
- 3 tablespoons tahini plus additional for drizzling, optional
- 3/4 teaspoon fresh ginger grated
Instructions
Prep and Cook the Salad Components:
- Preheat oven to 400°F. Spray a cookie sheet and a small baking dish with cooking spray.
- In a large pot, combine 1/2 cup of the orange juice and the 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 cool slightly.
- While the quinoa cooks, cut each strip of acorn squash in half again and place them in a very large bowl. Drizzle 1/2 tablespoon of the olive oil, 1/2 tablespoon of the maple syrup, and 1 teaspoon of the cinnamon over the squash. Stir the squash around to evenly coat it. Spread the squash on the prepared cookie sheet in a single layer and sprinkle with salt and pepper.
- Place the cranberries in the same bowl used to season the squash. Drizzle with the remaining 1/2 teaspoon of olive oil, 1/2 tablespoon of the remaining maple syrup, and the remaining 1 tablespoon of orange juice. Toss to coat. Pour the mixture into the prepared baking dish, arranging it in a single layer.
- Put the squash and cranberries both in the oven. 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 minutes longer than the berries. Once cooked, set both aside to cool.
- In a very large bowl, toss the spinach and cilantro together.
- Zest all three mandarin oranges. Sprinkle the zest over the cooked quinoa.
- Peel the oranges and then segment them into the bowl with the spinach.
Make The Dressing:
- In a small bowl, whisk together the tahini, ginger, and remaining 1 tablespoon of maple syrup. The mixture will be very thick.
Assemble The Salad:
- Pour the tahini dressing over the spinach mixture and toss to evenly coat. Use your hands, if necessary, to separate any leaves that stick together.
- Add the remaining 1 teaspoon of salt, a pinch of pepper, and the remaining 1/2 teaspoon of cinnamon to the bowl with the orange zest and quinoa. Stir to mix evenly.
- Add the quinoa, roasted squash, and roasted cranberries to the spinach mixture. Toss until the spinach begins to wilt and everything is evenly mixed.
- Drizzle with additional tahini, if desired, and serve immediately.