Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice each acorn squash in half and drizzle with olive oil, balsamic vinegar, and sprinkle with a few generous pinches of salt and pepper. Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about 40 minutes depending on the size of the squash. Halfway through, flip the squash so that it's facing cut side up.

Step 2

In a large bowl, combine all the salad ingredients - the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries - and mix well. Season to taste.

Step 3

Fill the acorn squash halves with the salad and drizzle each with olive oil, or serve with tahini sauce, if desired.