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