Savor the seasons with this simple and healthy recipe for a Fall Vegetable Salad. Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix topped with a homemade ginger turmeric vinaigrette. This salad can serve as a stand alone meal, or accompany a dinner as a side salad.
Serving Size: Serves 4
Ingredients:
Fall Vegetable Salad
- 3 cups mixed salad greens
- 1 1/2 cups butternut squash roasted diced, cooled
- 1 1/2 cups quinoa cooked and cooled
- 1 1/2 cups farro cooked and cooled
- 3/4 cups apple cored and diced
- 1/2 cup fennel trimmed and thinly sliced
- 1/4 cup pumpkin seeds toasted
- 1/2 cup olive oil
- 1/4 Tbsp cider vinegar
- 1/2 Tbsp honey
- 2 each green onion trimmed and thinly sliced
- 1/2 Tbsp ginger peeled and finely minced
- 1 tsp mint leaves finely chopped
- 1/2 tsp ground turmeric
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions:
Fall Vegetable Salad
- Divide and portion salad ingredients in each bowls. Toss with dressing (see below).
- Add pumpkin seeds last for a crunchy topper!
Ginger Turmeric Dressing
- Whisk all dressing ingredients together in a bowl until well blended.
Nutrition Facts:
- Calories: 450kcal
- Total Fat: 27g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carb: 44g
- Dietary Fiber: 7g
- Protein: 10g