Ingredients
Units
Scale
- 5 oz arugula
- 3 pears
- 1 medium-large acorn squash
- 1 cup quinoa , (uncooked)
- 1 15 oz can cannellini beans
- 1/2–1 cup vegan parmesan cheese , (I used Violife)
- salt + pepper
- olive oil
- creamy maple tahini dressing, (below)
Creamy Maple Tahini Dressing
- 2/3 cup tahini
- 1/2 cup dairy free yogurt , (I used Silk plain yogurt)
- 2 tbsp maple syrup
- 1/2 cup water
Instructions
- Cook your quinoa according to package directions, then remove from heat to let it cool slightly before adding it to the salad
- Preheat your oven to 425 degrees
- Slice your acorn squash into 1.5 inch pieces (I sliced mine into rings), then place onto a baking sheet. Drizzle with olive oil, sprinkle with salt + pepper and roast in the oven for about 20-25 minutes, flipping halfway through
- **NOTE: You will peel off the skin after roasting
- Slice your pears and place on a seperate baking sheet, drizzle with olive oil and also sprinkle lightly with salt + pepper. When you have 10 minutes left on the acorn squash, place the pear in the oven and roast for about 10-15 minutes flipping halfway through
- Make your dressing by blending all the dressing ingredients together, adding more water if needed
- Drain and rinse your cannellini beans
- When your acorn squash is done roasting, remove from the oven and let it cool slightly. Once your squash is cool enough to handle, peel off the skin, and dice
- Remove your pear from the oven and you can either leave as is, or dice into smaller pieces
- Place your arugula into a large bowl, then add the quinoa, beans, acorn squash and pear. Toss with dressing well and then top with parmesan cheese
- **NOTE: best enjoyed the same day
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 people