Who says you can’t have delicious salad’s in the fall? This bowl has fall written ALL OVER IT. There’s nothing like roasted butternut squash with warm spices mixed in with greens in a bowl. If you want something nourishing, light and deeply satiating you’re gunna want to check this out! I make this recipe with quinoa but you can use any grain you like. in the dressing you can substitute pears for apples and it will be just as delicious! Sometimes I also like to use ground cherries (gooseberries) instead of grapes when they are in season.
Peel the squash, cut open, remove the seeds and dice into 1/2″ thick cubes. Toss with olive oil, salt , pepper and allspice and roast in the oven on 400F for half an hour or until golden brown. Remove from the oven and set aside.
Combine quinoa, salt and oil in a saucepan and toast on medium-high until the quinoa starts to brown and release a nutty aroma (not every grain will be brown for it to be successfully toasted). NOTE: Make sure to keep the quinoa moving with a wooden spoon so it doesn’t burn. Don’t leave the stove top during this part of the process.
Once the quinoa is nicely toasted add in the stock. Turn the burner to high and bring the quinoa to a boil. Once it reaches a boil, drop the heat to medium-low and cover with a lid. Let it cook for 15-20 minutes, or until the moisture has evaporated.
Once fully cooked, let it sit off the heat and in the pot with the lid on for 10 minutes. This will help steam the quinoa so it becomes fluffy.
Harvest Salad Bowl
Blend together all your ingredients for the vinaigrette and cut your grapes.
Toss all ingredients together in a bowl and add as much dressing as desired.
A good rule of thumb when dressing a salad is for it to be well coated in dressing without leaving any pooling at the bottom of the bowl.
Pears can be substituted for apples
Quinoa can be substituted for another grain of your choosing