Fall Vegetable Salad
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Print Recipe
Print Recipe |
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
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
Servings: 
Units:
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Ingredients
Servings:
Units:
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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 FatSaturated Fat | 27g4g |
| Cholesterol | 0mg |
| Sodium | 350mg |
| Total CarbDietary Fiber | 44g7g |
| Protein | 10g |
Nutrition Facts
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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.