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Maple Quinoa and Acorn Squash Salad

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Maple Quinoa and Acorn Squash Salad

with kale, dried cranberries, goat cheese and a maple shallot dressing

Informations supplémentaires
35 min. | 848 kcal | easy | Vegetarian | 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