Maple Quinoa and Acorn Squash Salad
with kale, dried cranberries, goat cheese and a maple shallot dressing
Informations supplémentaires
35 min.
|
848 kcal
|
easy
|
|
Printable version
1. Cook the squash
Preheat the oven to 400°F. Cut the squash in half vertically. Remove the seeds with a spoon. Cut the squash into slices of about 1 inch and place on a baking sheet lined with baking paper. Chop the thyme and put in a bowl with 1 2P | 2 3P tbsp. of maple syrup, a generous drizzle of oil, salt and pepper. Brush the slices of squash with the thyme oil. Bake in the oven for 22-26 minutes or until tender.
2. Cook the quinoa
Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes or until tender. Drain. Add the cranberries 2 minutes before the end of the cooking time.
3. Setup
Chop the shallot, the garlic and the kale.
4. Cook the shallot
Warm up a drizzle of oil in a pan over medium heat. Cook the shallot for 2-3 minutes or until lightly browned. Add the garlic and cook for 1-2 minute. Remove from the pan and put in a bowl with the remaining maple syrup, 1/4 2P | 1/3 3P cup of oil, salt and pepper. Add 1 tbsp. of balsamic vinegar if desired.
5. Cook the kale
Add a drizzle of oil to the pan, if needed. Add the kale and cook for 3-4 minutes or until tender. Add salt.
6. Plate your dish
Mix the quinoa with the kale and the sunflower seeds. Adjust salt and pepper, to taste. Garnish with the squash, crumbled goat cheese and the maple sauce. Bon appétit!
0.5unitAcorn Squash
113gGoat Cheese
140gWhite Quinoa
80gKale
30gSunflower Seeds
0.5unitShallot
40mlMaple Syrup
0.5unitThyme
1unitGarlic Clove(s)
30gDried Cranberries
What you need
Sheet pan, Bowl, Pan, Pot, Strainer.
848 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
39g
60%
cholesterol
28mg
9%
fiber
12g
48%
protein
28g
saturated
12g
60%
sodium
334mg
14%
sugar
29g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg