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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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
- 3cups mixed salad greens
- 1 1/2cups butternut squash roasteddiced, cooled
- 1 1/2cups quinoacooked and cooled
- 1 1/2cups farrocooked and cooled
- 3/4cups applecored and diced
- 1/2cup fenneltrimmed and thinly sliced
- 1/4cup pumpkin seedstoasted
Ginger Turmeric Dressing
- 1/2cup olive oil
- 1/4Tbsp cider vinegar
- 1/2Tbsp honey
- 2each green oniontrimmed and thinly sliced
- 1/2Tbsp gingerpeeled and finely minced
- 1tsp mint leavesfinely chopped
- 1/2tsp ground turmeric
- 1/2tsp kosher salt
- 1/4tsp 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.