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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


Read the full recipe after the video.

Recipe Summary

55 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.


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

Nutrition Facts

1 cup
210 calories; protein 3.1g; carbohydrates 21.7g; dietary fiber 4.2g; sugars 5.2g; fat 12.7g; saturated fat 1.8g; vitamin a iu 7050.6IU; vitamin c 14.6mg; folate 41.9mcg; calcium 64mg; iron 1.4mg; magnesium 49.5mg; potassium 313.1mg; sodium 309.2mg.

2 1/2 fat, 1 starch, 1/2 fruit