This harvest salad is the epitome of Fall! You are going to love the quinoa laced with sweet, dried cranberries, crunchy pepitas and slivered almonds, all nestled inside a round of buttery acorn squash. Topped with greens, some creamy burrata cheese, and a drizzle of balsamic reduction… YUM!
Acorn squash are roundish, greenish colored squash. Sometimes they will have a little bit of orange on them as well. Slice your acorn squash into rounds and hollow out the seeds. Season and bake at 350 degrees for about 20 minutes until tender.
Cook your quinoa according to package directions, but add a few dried cranberries. They will plump up and become oh so sweet! Mix in a few toasted pepitas, which are pumpkin seeds, and a few toasted slivered almonds. Gently nestle that sweet and savory quinoa right in the center of your squash.
Next, add a few greens to the top.
On top of the greens, add some sliced burrata cheese. Burrata cheese is glorious! It looks like fresh mozarella, only it has a creamy filling on the inside. If your grocery store has burrata cheese, it can be found in the specialty cheese section. If you can’t find burrata cheese, fresh mozzarella will work great. Finally, add a little drizzle of a balsamic reduction, which is just balsamic vinegar simmered until it thickens.
All that is left to do is dive in to this sweet, savory, creamy, crunchy, healthy, delicious harvest salad!
Just be careful not to eat the outer skin of the acorn squash. That might ruin the experience for you a bit!