Fall Vegetable Salad
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
Calories 450kcal
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: 450kcal | Carbohydrates: 44g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 350mg | Fiber: 7g