Natural Balance Foods

Stuffed Baby Squash with Quinoa, Cranberries and Pistachios

Stuffed Baby Squash Salad

This winter “Christmassy” squash salad is sweet, filling and delicious! It is packed full of high-nutrient superfoods such as kale, cranberries, pistachios and red quinoa - why not give it a try this Christmas?


  • 2 Baby squashes
  • 1 Cup of red quinoa
  • 2 Satsumas, pelled and segmented
  • 2 Cups of kale - stems removed and leaves chopped thinly into ribbons
  • 1/2 Cup of pistachio halves
  • 2 Cups of dried cranberries
  • 1 Cup basil leaves, chopped - save some for the garnish
  • 1/2 Cup extra virgin olive oil 
  • A knob of ginger root, peeled and finely chopped
  • Juice of 1 lemon
  • A little maple syrup or agave
  • Sea salt and ground black pepper


  1. Preheat the oven to 190°C/fan170°C/gas 5.
  2. Pop 2 whole baby squash in the over for 45 minutes
  3. Cook the quinoa as per packet instructions, bringing to the boil then reducing to a simmer for 15 minutes
  4. Stir and cover again, allow the steam to leave the quinoa light and fluffy.
  5. Make the dressing, by blending the ginger, oil, lemon juice, chopped basil syrup and seasoning into a liquid emulsion
  6. Once the Quinoa has cooled, mix it with the kale in a bowl then slowly drizzle the dressing until well coated
  7. Gently fold in the satsuma segments, pistachios and cranberries and season as required.
  8. Take the squashes from the oven and slice a 'lid' off the top of each.  Scoop out the seeds and stuff the middle with your salad mix.
  9. Place back in the oven for 10 mins before removing again and serving with a fresh green leafy salad.

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