Winter Nourish Bowl


Winter Nourish Bowl

Erin Judge, RDN

2 servings


  • 1 acorn squash, seeds removed and sliced

  • 1 teaspoon pure olive oil, divided

  • Salt & pepper, to taste

  • ½ cup quinoa

  • 1 cup low-sodium vegetable broth or water

  • 2 cups kale leaves, chopped

  • ½ cup pecans, chopped


  • ¼ cup tahini

  • 2 tablespoons pure olive oil

  • ½ orange, juiced

  • Salt & pepper, to taste


  1. Preheat oven to 375 F. Toss squash in 1 teaspoon olive oil, salt & pepper, then lay flat on a baking sheet. Roast for 15-20 minutes, until flesh is soft & edges are browned.

  2. While squash is roasting, mix quinoa and vegetable broth, or water, in a saucepan. Bring to a boil, then cover & reduce to a simmer for 12-15 minutes, until liquid is absorbed.

  3. Heat 1 tsp olive oil in a skillet over medium heat. Add kale & saute 3-4 minutes until kale is wilted & changed to a vibrant green. Add a small dash of salt to bring out the flavor.

  4. Make dressing by mixing all ingredients in a blender or in a bowl with a whisk. Assemble bowls by layering quinoa, kale, & acorn squash. Drizzle with dressing & top with chopped pecans. Serve warm or chilled.