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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.
Course Salad
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 20
Calories 153 kcal

Ingredients

Orange Honey Flax Seed Oil Dressing

  • 1 cup orange juice
  • 1/4 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
  • 1/2 cup dried cranberries
  • 3 roasted beets diced into bite-size pieces
  • 2 apples diced into bite-size pieces, spritzed with fresh lemon juice
  • 1/2 cup roasted sunflower seeds
  • 6 cups baby salad greens

Instructions

Orange Honey Flax Seed Oil Dressing

  1. Reduce orange juice to about 1/2 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 1/2 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.
Nutrition Facts
Quinoa, Butternut Squash, Chickpea, Apple, Roasted Beet Salad
Amount Per Serving
Calories 153 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 179mg8%
Potassium 324mg9%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 8g9%
Protein 3g6%
Vitamin A 4210IU84%
Vitamin C 18.3mg22%
Calcium 37mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.