Arugula Fall Harvest Salad with Crispy Quinoa - the fall salad of your dreams. This salad combines arugula and radicchio for the ultimate combination of flavors and textures. It is also tied together with a maple mustard dressing. Yum.
I love salad! For more yummy salad recipes try my cucumber crunch salad or my italian farro salad.
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Why you'll love this arugula and radicchio salad
It is easy to make and ready less than 40 minutes.
Thanks to all the veggies and beans this salad is full of fiber.
It is vegetarian, gluten free and can be made vegan.
It is the best healthy and flavorful fall or winter salad.
Ingredients
- delicata squash
- quinoa
- thyme
- sage
- garlic powder
- onion powder
- olive oil
- apple cider vinegar
- garlic
- maple syrup
- mustard
- radicchio
- arugula
- scallions
- feta
See the recipe card for full information on ingredients and quantities.
Substitutions
- scallions - any fresh herb can be subbed in here.
- quinoa - any nut or seed works.
- apple cider vinegar - any culinary vinegar or lemon works.
- feta - you can use goat cheese, vegan feta or omit.
- maple syrup - honey or another liquid sweetener works.
Step-by-Step Instructions
Bake squash and quinoa.
Mix together dressing.
Toss together salad.
Serve and enjoy!
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 5 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. This is my favorite olive oil.
If you want to save time you can prep the quinoa the night before.
Recipe FAQS
Baking quinoa makes it come out super crispy.
Arugula is a cruciferous vegetable with anti-oxidant and anti-caner properties. It also contains vital nutrients like calcium, potassium and folate.
Other salads to try
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Arugula Fall Harvest Salad with Crispy Quinoa
Ingredients
Baked ingredients
- 1 delicata squash - diced
- 1 ½ cups cooked and cooled quinoa*
- 3 tablespoons avocado or olive oil
- ½-1 teaspoon salt
- black pepper to taste
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Dressing
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 cloves garlic - minced
- 2 tablespoons maple syrup
- 4 tablespoons mustard
- salt/pepper to taste
Fresh ingredients
- 1 small head radicchio - finely chopped
- 2 cups arugula - finely chopped
- 1 cup scallions - finely chopped
- ½-1 cup crumbled feta or goat cheese
- 1 can white beans - drained
Instructions
- Preheat oven to 400 degrees.
- Add quinoa and squash to a sheet pan lined with parchment paper or silicone. Coat with oil and seasonings. Toss together the squash and then toss together the quinoa, keeping them separate.
- Bake quinoa for 15-20 minutes, until crisp. Remove the quinoa from the sheet pan and then bake the squash for another 10-15 minutes, until cooked through.
- Mix together dressing.
- Add squash and quinoa to a large bowl along with the rest of the salad ingredients. Toss together with dressing. Add additional salt/pepper if needed. Dig in and enjoy.
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