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Quinoa, Butternut Squash, Chickpea, Apple, Roasted Beet Salad Recipe

by Jeanette on November 11, 2013 · 13 Comments
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This Quinoa, Butternut Squash, Chickpea, Apple, Roasted Beet Salad is inspired by in-season Fall fruits and vegetables. Packed with nutrients, it makes the perfect one dish meal, whether for lunch or dinner.

Quinoa Butternut Squash Chickpea Salad

I made this salad for a celebratory dinner recently and it met with rave reviews. It was for a gathering of ~ 25 ladies, the culmination of a rich six-week Bible Study, and I had signed up to bring something savory. I always enjoy cooking for this group of women, especially because I know they appreciate having something on the healthier side to balance out all the delicious treats.

Roasted Butternut Squash

A few weeks ago, I made a savory Lentil Salad with Kale, Whole Grains, Beets, Winter Squash, Mushrooms and Pomegranate Seeds for this same group of women, and they really enjoyed it, so I was hoping they’d like this nutrient-dense salad, made with a diverse selection of whole foods, just as much. This time, I chose a combination of red and white quinoa in place of black rice and sorghum, sweet Fall apples and a mix of baby leafy greens, tossed with a citrusy dressing made with reduced orange juice.

  • Quinoa (red and white)
  • Beets
  • Winter Squash
  • Dark Leafy Greens (baby kale, bok choy, red and green chard, arugula, spinach, romaine, oakleaf lettuce, mizuna)
  • Apples (organic, so I left the skins on)
  • Sunflower Seeds
  • Flaxseed Oil

I tossed the beets and apples in just before leaving my house so the beets wouldn’t bleed into the salad, and the apples wouldn’t brown. In my rush, I did not get a picture of the final salad with the beets and apples, but I think these photos will give you an idea of how pretty it is.

Quinoa Butternut Squash Chickpea SaladI was afraid I made too much (this recipe makes a fair amount) but was pleasantly surprised to discover the entire bowl had been devoured :). 

5 from 1 reviews
Quinoa, Butternut Squash, Chickpea, Apple, Roasted Beet Salad
 
This Fall inspired salad is a great meatless option for a party. I made the chickpeas using dried chickpeas (soak overnight and cook in pressure cooker for 10 minutes; let pressure release naturally) although you can do it in a slow cooker or on the stove top just as easily. Don't be put off by the number of components. The dressing, squash, quinoa, chickpeas and beets can all be made a few days in advance. It is well worth the effort as the clean, fresh taste will come through in every bite.
Serves: Approximately 20.
Ingredients
Orange Honey Flax Seed Oil Dressing
  • 1 cup orange juice
  • ¼ cup rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons flax seed oil
Roasted Butternut Squash
  • 1 whole butternut squash
  • 3 tablespoons virgin coconut oil
  • dash of cinnamon
  • dash of salt
  • dash of freshly ground black pepper
Quinoa
  • 1 cup quinoa, mixed red and white
  • 2 cups Magic Mineral Broth or other low-sodium vegetable broth
  • 1 teaspoon dried rosemary, crumbled
  • a drizzle of extra virgin olive oil
Salad
  • 2 cups cooked chickpeas
  • ½ cup dried cranberries
  • 3 roasted beets, diced into bite-size pieces
  • 2 apples, diced into bite-size pieces, spritzed with fresh lemon juice
  • ½ cup roasted sunflower seeds
  • 6 cups baby salad greens
Directions
Orange Honey Flax Seed Oil Dressing
  1. Reduce orange juice to about ½ cup in a pan over medium low heat. Whisk together reduced orange juice, rice vinegar, honey and flax seed oil.
Roasted Butternut Squash
  1. Preheat oven to 400 degrees. Peel and dice butternut squash into ½ inch pieces. Toss with coconut oil and season with cinnamon, salt and pepper. Place in single layer on parchment paper lined baking tray. Bake about 20 minutes until just tender. Remove from oven and set aside.
Quinoa
  1. Rinse quinoa three times and drain. Place in saucepan with Magic Mineral Broth and rosemary. Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes. Turn off heat and let sit for 10 minutes. Remove to serving bowl. Toss with a little extra virgin olive oil.
Salad
  1. Add chickpeas, dried cranberries, roasted beets, roasted butternut squash and dressing. Just before serving, add apples, sunflower seeds and baby salad greens. Toss well. Serve.

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Comments

  1. Looks so yum that I want to dig in the plate of wholesomeness!

  2. I love everything in this! I am pinning this and making it over the holidays!

  3. My husband is a huge fan of roasted beets, and I’m a huge fan of roasted butternut squash. Sounds like this salad was meant for us!

  4. This looks like such a wonderful and fresh fall salad – such pretty colors! I love roasted beets and butternut squash and everything sounds great served with the orange honey dressing :)

  5. Love the vibrant colors and sensational flavors of the salad. A must try on my list.

  6. Looks so bright and colourful, Jeanette!

  7. This is so pretty and looks fantastic. I can see why they loved it!

  8. Quinoa in salads has quickly become an obsession! I will be giving yours a try :)

  9. Had this for dinner tonight-LOVE it. I halved the recipe and served it with chicken tenders on the side for a little extra protein. Jeanette, you are so creative in a delicious way. This recipe is perfect.
    Thank you, Marry

    • Marry, so glad to hear you tried this and loved it. Thanks so much for coming back to let me know how it turned out. I really appreciate it!

  10. It’s beautiful!!! I can see why it was such a huge hit!

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