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Arugula, Quinoa & Squash Salad with Turmeric Nuts

Arugula, Quinoa & Squash Salad with Turmeric Nuts

Nov 9th 2017

This beautiful Arugula, Quinoa and Squash Salad with Turmeric Nuts is one to impress guests at your next holiday gathering. Healthy, delicious, and a tasty addition to traditions. It has layers of colorful tri-colored quinoa, topped with sweet butternut squash, mouth-watering roasted turmeric nuts, and a homemade Garlic Dijon Vinaigrette.

It’s a perfect balance of sweet and savory. Don't be intimidated by the steps this dish requires. Just plan a little time in advance to prepare and assemble this fall-inspired recipe. It's guaranteed to become one of your family's favorites.

INGREDIENTS:

For the Quinoa Salad:

1 cup Tri-Colored Quinoa

½ cup dried cranberries

¼ cup diced red onion

½ cup diced apples

For the Squash:

1 cup diced butternut squash (peeled, deseeded)

2 Tbsp Coconut Palm Sugar

1 tsp cinnamon

salt & pepper to taste

1 tbsp olive oil

Arugula, Quinoa and Squash Salad with Turmeric Nuts

Turmeric Nuts:

½ cup Brazil Nuts

½ cup Cashews

1 tbsp Coconut Palm Sugar

1 tbsp Turmeric

½ tbsp ginger powder

½ tbsp garlic powder

1 tbsp olive oil

Salt & pepper

Dressing:

¼ cup olive oil

½ tbsp. apple cider vinegar

½ tbsp. Manuka honey

1 tbsp. Dijon mustard

1 half a lemon (juiced)

3 chopped gloves of garlic

Dash of cayenne pepper

Salt and pepper

METHOD:

Baking Turmeric Nuts:

Toss nuts in olive oil, Sunfood Palm sugar, Sunfood Turmeric, and the rest of the spices. Place on baking sheet lined in foil (or use non-stick).

Bake on 300 F for 16 minutes. Stir halfway through. Let cool. Turn oven to 400 for baking squash.

Baking Squash:

Toss cubed, skinned squash in olive oil, Sunfood Palm Sugar, cinnamon and salt and pepper. Place on baking sheet lined in foil.

Bake on 400 F for 30 minutes.

Dressing:

Add all ingredients to glass jar and mix. Add salt and pepper to liking. Makes one serving. Best made fresh.

ASSEMBLE:

Toss cooked quinoa (follow directions on package) with apples, dried cranberries, and red onion. Top with roasted squash, sprinkle with roasted nuts, and garnish with arugula. Drizzle with dressing. Option to top with goat cheese.

Serve as a main dish at your next vegan dinner party or as a taste-y side dish to a friendsgiving feast! We hope you enjoy!

Recipe & photos created by Haley Jaenicke. You can find her blog at thebalancedlife.
Coconut Palm Sugar Brazil Nuts Whole Organic Raw Cashews Organic Tumeric Powder
Coconut Palm Sugar Brazil Nuts Whole Cashews Organic Tumeric Powder

The recipe title

Servings

4

Time

2 hours

Ingredients

1 1/4 cup blueberries
3/4 cup Sunfood Cashews
1/2 cup Sunfood Cacao Paste wafers
1/3 cup Sunfood Cacao Butter wafers
1/4 cup maple syrup
1/2 tsp vanilla extract
sea salt

Method

Rinse and dry blueberries, making sure no water droplets are left. In a medium bowl, mix blueberries and cashews. Set aside. Melt Cacao Paste wafers and Cacao Butter wafers in a microwaveable bowl for 30-second intervals, stirring at every interval. Stir maple syrup and vanilla extract into melted cacao. Let chocolate cool slightly. then pour into a bowl of blueberries and cashews. Toss until blueberries and cashews are coated. Spoon tablespoon-sized clusters of blueberries and cashews onto a parchment-lined plate. Sprinkle with sea salt. Refrigerate clusters for 30 minutes.

Notes

The notes