This salad is straight up delicious. Full of fall harvest veggies and fruits. The perfect salad to eat on a chilly autumn day. I think it would make a wonderful Thanksgiving side dish, too! Enjoy!
*This salad serves 2 people as a meal or 6 as a side dish.
Salad:
2 cups cooked grain such as brown/white rice or quinoa (I used rice)
1 cup butternut squash, peeled and cubed
1/2 large red OR yellow onion, diced
1 whole pear OR apple, cubed (I used an apple)
~ Tbl olive oil
Salt & pepper to taste
1/3 cup dried cherries OR craisins (I used dried cherries)
1/2 cup walnuts, toasted (optional)
1 cup fresh greens such as spinach or arugula, chopped (I used spinach)
Dressing:
1/3 cup olive oil
1/4 cup FRESH squeezed orange juice
1 Tbl pure maple syrup
2 tsp apple cider OR red/white wine vinegar
Salt & pepper to taste
Pre-heat oven to 400F
Cook rice or quinoa according to directions; when finished cooking set aside.
Place butternut squash and onion on a parchment-lined, rimmed cookie sheet. Drizzle with one tablespoon olive oil and sprinkle with salt and pepper - toss to coat - use your hand to spread everything out evenly on sheet. Roast for 10 minutes. Remove from oven and add chopped apple or pear to the cookie sheet and spread out evenly. Continue roasting for another 10 minutes or until all the veggies and fruit taste done to your liking. Cool them slightly.
While the veggies/fruit are roasting, make the dressing. Place all the ingredients in a small bowl and whisk to combine. Set aside.
In a large bowl add cooked rice, slightly cooled roasted veggies, cherries, walnuts (if using) and dressing. Mix well to combine. Add chopped greens and stir to combine. Taste salad and add salt and pepper to your liking. Serve right away or chill; this salad is good warm or cold. Enjoy!!
No comments:
Post a Comment