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 :).
- 1 cup orange juice
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons flax seed oil
- 1 whole butternut squash
- 3 tablespoons virgin coconut oil
- dash of cinnamon
- dash of salt
- dash of freshly ground black pepper
- 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
- 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
- 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.
- 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.
- 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.
- 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.