This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you. Source: EatingWell Magazine, March 2019

Greg Markey
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Toss squash in a large bowl with 1 tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.

  • Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool.

  • Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.

  • Fold arugula into the squash and pears and serve over the quinoa.

Tips

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.

Nutrition Facts

210 calories; 12.7 g total fat; 1.8 g saturated fat; 309 mg sodium. 313 mg potassium; 21.7 g carbohydrates; 4.2 g fiber; 5 g sugar; 3.1 g protein; 7051 IU vitamin a iu; 15 mg vitamin c; 42 mcg folate; 64 mg calcium; 1 mg iron; 50 mg magnesium;

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Rating: 5 stars
07/17/2019
I love eating salads year-round and hearty fall salads like this make it easy (and delicious) to do. Read More