Quinoa Salad Stuffed Acorn Squash

Quinoa Salad Stuffed Acorn Squash

Ok, so if you really know your vegetables, you’ll notice that those guys in front are actually Jester Squash and not Acorn Squash. Technicalities aside, they work just as well for roasting and stuffing. Something I really love about my local Farmhouse Delivery is that vegetable varieties show up that even I – the girl that literally wrote a book about vegetables – have to occasionally Google.

Quinoa Salad Stuffed Acorn Squash

This recipe is comfort food on the lighter side. Sometimes fall foods make me feel just so darn full, so what I did to avoid a near-food coma situation was stuff the squashes with a light & bright quinoa salad. Serve these to your veggie friends at Thanksgiving, or make them for yourself on a weeknight. The salad can be made ahead of time, so this recipe is really pretty easy to throw together.

Quinoa Salad Stuffed Acorn Squash

Step 1: Scoop out and roast the squash.

Step 2: Make the salad. This one is made with quinoa, spinach, apples, pomegranates, and toasted pecans. It’s tossed with a zippy lemon-shallot-dijon vinaigrette that I make at the bottom of the bowl before adding the rest of the salad ingredients.

Quinoa Salad Stuffed Acorn Squash

Step 3: Stuff!

Since this recipe is half-salad, I suggest serving it at room temperature with an extra drizzle of olive oil or (optional) the maple-tahini sauce from this recipe. If you’re not vegan, some crumbled feta cheese would be delicious.

Quinoa Salad Stuffed Acorn Squash

Winter Farro & Kale Salad

Winter Farro & Kale Salad with hazelnuts & pomegranates

All you want for Christmas is a christmas salad – right? Ok, maybe not, but in between all of the cookies and other sweet treats, doesn’t it just feel so good to eat something nourishing before your next cocktail? This salad is packed with so many things that I crave, like dark leafy kale and hearty farro; and to make it extra festive – hazelnuts and pomegranates. It’s the salad that looks like a Christmas tree.

Winter Farro & Kale Salad with hazelnuts & pomegranates

You can use either lacinato kale (pictured) or curly kale for this recipe. I usually find curly kale to be a little bit softer, but this pretty bouquet of local lacinato was on the smaller side so the leaves were nice and tender – especially after massaging them with this tangy dressing.

This salad looks gorgeous as a side dish on your holiday table or is delicious with soup for a cozy night in. If you want to make it a meal on it’s own, add your protein of choice and pack it up for lunch during the week. It’s great the second day (and also the third).

Winter Farro & Kale Salad