Harvest Salad
Course: LunchCuisine: AmericanDifficulty: Easy4-6
servings15
minutes40
minutesOrange leaves. Pumpkins. Corn mazes. Fall is in the air! If you’re like me and associate salads primarily with summertime when the crisp lettuce is refreshing, then you are not craving salads at all. But here at Orders UP we make a beautiful, delicious salad for fall that will satisfy your tastebuds and daily vegetable intake. We make this salad for all of our many wholesale accounts; so, you might’ve seen it around town at the Bozeman Hot Springs or Town & Country Foods.
Ingredients
8 oz Spring Mix
1 cup Red Quinoa, uncooked
2 Beets, peeled & cooked
1/4 cup Dried Cranberries
8 oz Butternut Squash, diced
1/4 cup Pumpkin Seeds, raw
1 Tbsp Maple Syrup
1/4 tsp Ground Cinnamon
16 oz can Garbanzo Beans
2 Tbsp Olive Oil
1 Tbsp Parsley, fresh & minced
Zest from a Lemon
- Dressing Ingredients:
2 Tbsp Rice Vinegar
1/3 cup Orange Juice, fresh
2 tsp Orange Zest
2 tsp Honey
2 tsp Dijon Mustard
1/3 cup Olive Oil
1/2 oz Shallot, minced
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Directions
- Preheat the oven to 350 degrees.
- Place 1 cup of quinoa and 2 cups of water in a small pot on the stove. Turn the heat on medium-high until it comes to a boil. Cover with a lid and turn the heat down to medium and set a timer for 15 minutes. Without taking the lid off of the quinoa, turn the heat off and let the pot sit and steam on the stove for an additional 10 minutes. Fluff the quinoa with a fork and let it sit and cool without the lid on while you make the rest of the salad ingredients.
- On a parchment paper lined sheet pan spread out the butternut squash and lightly coat with 1 ½ Tbsp olive oil. Lightly sprinkle with salt and pepper. Bake for about 25 minutes or until fork tender. Set aside to cool.
- While the butternut squash is baking, drain and rinse the garbanzo beans. Toss the garbanzo beans in ½ Tbsp of olive oil and spread out on a parchment paper lined sheet pan. Roast in the oven for 8-10 minutes. Once cooled toss in lemon zest and minced parsley. Set aside.
- In a small saucepan heat the pan on low for 30 seconds then add in the maple syrup, pumpkin seeds, and cinnamon. Continuously stir for 3-5 minutes or until you start to see clumps of seeds starting to form. Transfer the pumpkin seeds onto a parchment lined sheet pan to cool.
- In a blender, combine the rice vinegar, orange juice, orange zest, honey, Dijon mustard, olive oil, shallots, salt, and pepper. Set dressing to the side.
- Now you can start to assemble the salad. Place spring mix into a bowl and top with the cooked quinoa. Sprinkle the beets and butternut squash evenly on top of the bed of greens. Top with the dried cranberries, candied pumpkin seeds, and garbanzo beans. Toss the salad with the orange dressing or serve on the side. Serve chilled and enjoy!