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Roasted Acorn Squash & Pear Quinoa Salad

Roast vegetables and proteins all on one pan for a complete breakfast, lunch or dinner? Yes, please! It’s the ultimate solution for a weary cook with a growling stomach.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 1 cup quinoa
  • 1 ½ cups boiling water
  • 1 medium acorn squash sliced into about ½ inch thick slices
  • 1 Bosc pear cut into 8 wedges
  • 2 tablespoons olive oil
  • Salt
  • Fresh cracked black pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans walnuts or slivered almonds
  • cup crumbled goat cheese
  • 1 cup arugula

For Vinaigrette

  • ¼ cup olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon vanilla extract
  • teaspoon cinnamon
  • Pinch of salt


  • Preheat the oven to 375. Place a piece of parchment or foil on your sheet pan. Line a small baking dish or pan with foil -- make sure it covers the whole thing and extends over the edges.

For Quinoa:

  • Place the uncooked quinoa into the lined baking dish and pour boiling water over top, mixing it slightly. Tightly cover with another piece of foil.
  • Place squash and pear pieces on the prepared sheet pan and liberally sprinkle with salt and pepper, cinnamon and ground ginger.
  • Situate both the sheet pan and the covered baking dish in the oven and bake for about 35-40 minutes or until the squash is tender and the quinoa is fully cooked. {If desired, you can toss the cranberries and chopped pecans over the squash and pears in the last 3-4 minutes of cooking to warm them through and give them a toasty flavor.}

Make the vinaigrette

  • Meanwhile, make the vinaigrette by whisking together the oil, apple cider vinegar, cinnamon, vanilla and salt. Set aside until ready to use.
  • Remove sheet pan and baking dish from oven. Use a fork to fluff up the quinoa. {Be careful when you uncover as the steam it will release can burn.}
  • You can toss all the elements together or serve the roasted squash and pears atop a mound of quinoa with arugula on the side if desired.
  • Drizzle with vinaigrette and enjoy.