Arugula Fall Harvest Salad with Crispy Quinoa
This Arugula Fall Harvest Salad with Crispy Quinoa is a delicious healthy salad recipe
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.
Notes
This makes 3-5 servings of salad depending on how hungry you are. Nutritional information is for ¼ of the salad.
*To save time prep the quinoa the night before - older quinoa actually works better!
Nutrition
Calories: 650kcalCarbohydrates: 87gProtein: 25gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 33mgSodium: 906mgPotassium: 1464mgFiber: 13gSugar: 10gVitamin A: 2236IUVitamin C: 22mgCalcium: 393mgIron: 8mg
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