Ingredients:

  • 1 lb delicata squash, seeded and sliced into ½-inch half-moons
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water or vegetable broth
  • 2 cups baby spinach or shredded kale
  • ½ cup dried cranberries
  • ½ cup pumpkin seeds
  • 1 avocado, sliced
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the delicata squash half-moons with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until edges are mahogany-colored.
  2. Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. In a small bowl, whisk together tahini, maple syrup, and lemon juice. Slowly whisk in warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
  5. Divide the fresh greens among four bowls. Scoop a portion of fluffy quinoa and roasted squash into each bowl. Top with dried cranberries, pumpkin seeds, and sliced avocado, then drizzle with the maple-tahini dressing.