Vegan Roasted Acorn Squash and Quinoa Salad with Cranberries and Orange Maple Tahini Dressing

INGREDIENTS

1/2 cup

+ 1 Tbsp Orange juice (divided)

1/2 cup

Water

1/2 cup

Uncooked Better Body Foods Tri-Colored quinoa

inch Small acorn squash (seeds removed and sliced into 1/2 thick strips(about 1 3/4 lbs))

tsps Olive oil (divided)

2 tbsp

Maple Syrup (divided)

1 1/2 tsp

Cinnamon (divided)

1 tsp

Salt + additional for sprinkling

Pepper

1 cup

Fresh Cranberries (or thawed frozen ones)

8 cups

Spinach (packed)

1/2 cup

Cilantro (roughly chopped)

Mandarin oranges (zest included)

3 tbsp

Tahini + additional for drizzling (optional)

3/4 tsp

Fresh ginger (grated)