Fall Vegetable Salad

Fall Vegetable Salad

Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.

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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

Ginger Turmeric Dressing

• 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

Calories: 450kcalCarbohydrates: 44gProtein: 10gFat: 27gSaturated Fat: 4gSodium: 350mgFiber: 7g

Course Entrees, Salads

Keyword vegetarian

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.