Name: Roasted Beet and Citrus Salad
Ingredients: 2 medium red beets; 2 medium golden beets; ½ cup raw walnuts; 6 Valencia oranges; ¼ cup + 2 Tbsp extra-virgin olive oil; 2 tsp chopped fresh thyme; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 8 cups baby arugula

Fall Harvest Salad

Print Recipe

Thank you as easy as Apple Pie for the recipe!

Ingredients

Salad:

1 small butternut squash (peeled, seeded, and diced)
½ Tbsp olive oil
Salt and pepper
⅔ cup raw quinoa
1 cup water
2 cups chopped kale leaves
2 small apples (cored and sliced)

Toppings:

¼ cup dried cranberries
¼ cup pecans (roughly chopped)
⅓ cup crumbled feta cheese
1 + ½ Tbsp roasted pumpkin seeds

Apple Cider Vinaigrette:

3 Tbsp extra-virgin olive oil
2 + ½ Tbsp apple cider vinegar
¾ Tbsp honey
1 + ½ tsp Dijon mustard
1 garlic clove (minced)
Salt and pepper.

Instructions

Preheat the oven to 400°F.
On a baking sheet, toss the butternut squash, olive oil, and a pinch of salt and pepper together. Transfer it to the oven and roast for 16 minutes, flipping halfway through, until the squash is tender. Remove it from the oven and let it cool completely.
Rinse the quinoa and let it drain. In a small saucepan, combine the quinoa with water and bring it to a boil uncovered.
Once it starts boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
Whisk all of the ingredients in a bowl until they’re well combined.
Place the kale in a large bowl and pour half of the vinaigrette over top. Use your hands to gently massage the dressing into the kale for about 30 seconds.
Add the quinoa, roasted butternut, and apples into the bowl with the kale and toss to combine.
Divide the salad between the plates, then top with chopped pecans, toasted pumpkin seeds, dried cranberries, and crumbled feta. Drizzle the remaining vinaigrette over top and serve.

Find it online: https://shesafullonmonet.com/fall-salad-recipes/

Fall Harvest Salad

Ingredients

Salad:

1 small butternut squash (peeled, seeded, and diced)

½ Tbsp olive oil

Salt and pepper

⅔ cup raw quinoa

1 cup water

2 cups chopped kale leaves

2 small apples (cored and sliced)

Toppings:

¼ cup dried cranberries

¼ cup pecans (roughly chopped)

⅓ cup crumbled feta cheese

1 + ½ Tbsp roasted pumpkin seeds

Apple Cider Vinaigrette:

3 Tbsp extra-virgin olive oil

2 + ½ Tbsp apple cider vinegar

¾ Tbsp honey

1 + ½ tsp Dijon mustard

1 garlic clove (minced)

Salt and pepper.

Instructions

Preheat the oven to 400°F.

On a baking sheet, toss the butternut squash, olive oil, and a pinch of salt and pepper together. Transfer it to the oven and roast for 16 minutes, flipping halfway through, until the squash is tender. Remove it from the oven and let it cool completely.

Rinse the quinoa and let it drain. In a small saucepan, combine the quinoa with water and bring it to a boil uncovered.

Once it starts boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.

Whisk all of the ingredients in a bowl until they’re well combined.

Place the kale in a large bowl and pour half of the vinaigrette over top. Use your hands to gently massage the dressing into the kale for about 30 seconds.

Add the quinoa, roasted butternut, and apples into the bowl with the kale and toss to combine.

Divide the salad between the plates, then top with chopped pecans, toasted pumpkin seeds, dried cranberries, and crumbled feta. Drizzle the remaining vinaigrette over top and serve.