My Husband’s Favorite Salad

I made this salad  to prepare for an upcoming cooking demo featuring fall produce. My husband said that it is his “favorite salad.” I guess I’ll be making it again soon.

Easy, quick, and most importantly, delicious, quinoa, chickpeas, and roasted vegetables adds vegan protein and heft to a simple green salad. It’s perfect for lunch or dinner.

Fall Harvest Quinoa Salad

Serves 6 as an entrée or 12 as a side dish

Salad Ingredients

1 acorn squash, peeled and diced
1 large red onion, peeled and diced
Nonstick cooking spray
1 tablespoon olive oil
1 tablespoon honey
1 cup quinoa, uncooked
1 ½ cups low fat, low sodium vegetable or chicken stock
½ cup water
½ cup pecans, toasted and coarsely chopped
1 cup chickpeas, rinsed and drained
1/3 cup dried cranberries
3 green onions, thinly sliced
1 large ripe pear, stemmed and cored, cut into bite-sized pieces
¼ cup fresh chopped parsley
2 large handfuls baby spinach leaves
Salt and pepper, to taste

Dressing Ingredients

1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon whole grain mustard
1 tablespoon honey
Salt and pepper, to taste


Preheat oven to 425 degrees. Place squash and onions on a large baking sheet sprayed with nonstick cooking spray. Toss with olive oil and honey, salt and pepper to taste. Roast for 35 to 40 minutes, or until tender, tossing once while cooking. Meanwhile, cook quinoa according to package directions, using a combination of broth and water (above). Whisk together dressing ingredients in a large salad bowl, and add remaining ingredients. When vegetables are done roasting, add them and the cooked quinoa to the salad bowl, tossing to coat with the dressing. Serve immediately or chill.

Serving size: 2 ½ cups (entrée); 1 ¼ cups (side dish)


405 calories, 1g saturated fat, 0mg cholesterol, 254mg sodium, 1111 mg potassium, 63g carbohydrate, 10g fiber, 13.8g sugar, 11g protein

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