This recipe is probably the most special recipe I have ever posted because it has quite an epic giveaway attached to it. I have partnered with Fresh Thyme and Michelle’s Rawfoodz to give away one $250 gift card to Fresh Thyme and a set of all 6 of Michelle’s Rawfoodz organic dressings and marinades! You have until September 16th to enter the giveaway on my Instagram page - Link Here
In addition to that giveaway, I have the chance for this exact recipe to be featured in Fresh Thymes Crave Magazine! It all depends on how much engagement I get on my giveaway post! This is a dream come true for me, and I have always wanted to share my healthy recipes on published paper. So if you enter my giveaway, share my Instagram post, and tag your friends to interact on the post, I would appreciate it from the bottom of my heart! Hope you guys enjoy this super simple, plant-based, fall inspired recipe!
Also did a step-by-step demo of the recipe on my Instagram Stories - Watch it here!
1 whole Acorn Squash
1 cup Dry Quinoa
1/4 cup Raw Pecans (unsalted)
1/4 cup Raw Pepitas (unsalted)
1/4 cup Dired Cranberries
1 tbsp Coconut Sugar
1 tsp Cinnamon
Avocado Oil spray (for roasting)
Michelle’s Rawfoodz Organic Poppyseed Salad Dressing
Salt and Pepper (to taste)
[Roasted Squash] Preheat oven to 400. Using a sharp, sturdy knife cut the acorn squash in half through the stem. Dont worry about cutting off the stem, this can be roasted with the squash. Remove the seeds from the middle with a spoon. Place the squash cut side down on the cutting board, slice the squash into 1 - 1/2 inch slices starting at the stem. Spray parchment paper with avocado oil spray, and lay the squash slices flat on the baking sheet. Add another spray of avocado oil to the top of the squash. Add a sprinkle of salt, cinnamon and coconut sugar. Roast for 40 minutes until carmelized.
[Quinoa] Add 2 cups of water, 1 cup of dry quinoa, salt and pepper to a medium size pot. Bring to a boil, then reduce heat to low and let simmer for about 20 minutes. Once the liquid has been absorbed, take it off of the heat and fluff with a fork. Set aside.
[Roasted Nuts] Add raw pecans and raw pepitas to a baking dish. Roast at 400 degrees for about 10 minutes until golden brown. Keep on eye on the nuts as it goes from golden brown to burnt in 1.25 seconds if you’re not careful.
[Greens] Begin washing, drying and chopping the kale and spinach. TIP: Keep the kale stems for your smoothies! You can store them in a plastic baggie in the freezer then just throw them into your smoothies.
Add the spinach and kale to a bowl, toss with Michelle’s Rawfoodz Poppyseed dressing to taste. Allow the salad to marinate while the other ingredients finish cooking.
Slice the pear.
[Assembly] Place the spinach and kale mix on the bottom of the bowl, add a scoop of cooked quinoa, a few slices of the carmelized cinnamon sugar acorn squash slices (you can eat the skin as it has been cooked long enough and that is where all of the nutritional value is). Then lay a few slices of your fresh cut pear, sprinkle on a few cranberries, roasted pecans and roasted pepitas. Lastly, add on additional Michelle' Rawfoodz Poppyseed dressing.
Enjoy warm or cold!
**Makes about 4 large dinner size salad bowls.
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