Recipe: Hearty Winter Salad with Quinoa, Apples & Roasted Squash

This is a gorgeous salad, bursting with color and nutrients. ( I first saw a variation of this in Real Simple magazine, so credit where it is due! The photo really caught my eye).  I like to use red quinoa just because it’s pretty, but you can use white too.  The quinoa is tossed with roasted butternut squash, radicchio, chickpeas, and chopped apples, and a tart red wine vinaigrette pulls it all together.  Topped with feta (optional but delicious), and some clients like it with a little shredded cooked chicken as well.

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Serves: 4

Ingredients

1 small butternut squash (about 1 1/2 pounds)—peeled – seeded, and cut into 3/4-inch pieces

3 tablespoons olive oil

kosher salt and black pepper

1/4 cup red wine vinegar

1/2 small head radicchio – leaves torn (3-4 cups)

1 15.5-ounce can chickpeas – rinsed

4 ounces Feta – crumbled (about 1 cup)

1 tart apple (such as Granny Smith or Pink Lady) – sliced

1/2 cup quinoa – cooked according to package directions

Directions

Heat oven to 450° F. On a rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.

Cook quinoa, rinse, drain and cool.

In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, radicchio, chickpeas, apple, quinoa and toss to combine.  Top with optional feta. Enjoy!

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