Quinoa salad with kale, roasted butternut squash, broccoli florets, edamame, pepitas and a wasabi citrus dressing. Serve this fall inspired salad warm or at room temperature.
With all the sweets I’ve been sharing lately, I thought it would be a nice change to throw in a healthier salad.
On a regular day, you can usually find me swooning over a big bowl of veggies for lunch and dinner.
This salad is pretty easy to toss together especially if you have some leftover quinoa lying around in your fridge. If not, just cook your favorite kind of quinoa according to package instructions which I’ve also included.
Two of my favorite fall veggies are butternut squash and broccoli. I roasted them together to bring out their flavors and then tossed them together with some kale, pumpkin seeds and edamame beans. If you have dried cranberries, you can toss a few in to sweeten things up as well.
The simple wasabi lime dressing whisks up in a breeze and adds a kick of spice that is sure to clear up any sinuses. Start off with less wasabi paste if you are senstive to spices but if you like that extra zing, feel free to add more as you go along. It’s a great way to bring some warmth to this fall salad. While you’re making the dressing, you can even set aside a few orange slices for garnishing.
Mix up your salad routine and add this fall quinoa salad to your repertoire. Served warm or at room temperature, it’s a great detox salad after a weekend of indulging in too many pumpkin treats or even a big Thanksgiving dinner.