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Harvest Quinoa Salad

PREP: 20 minutes
COOK: 25 minutes (squash and farro)
YIELD: 6 servings

Enjoy this twist on a classic sweet and savory, Asian-inspired dish. 

Ingredients

  • Salad:
  • 1 Cup Cooked Farro
  • 1 Cup Butternut Squash, Cubed and Roasted
  • 1 Large Gala Apple, Diced
  • 1/2 Cup Yellow Bell Pepper, Diced
  • 1/2 Cup Red Onion, Diced
  • 2 Cups Kale, Chopped and Massaged
  • 6 Natural Delights® Dates, Pitted
  • 1/4 Cup Slivered Almonds
  • Dressing
  • 1 Lemon, Juiced
  • 2 T. Maple Syrup
  • 2 T. Extra Virgin Olive Oil
  • 1 T. Apple Cider Vinegar
  • 1 Tsp. Sea Salt
  • 1 Tsp. Ground Cinnamon
  • 1/2 Tsp. Freshly Cracked Black Pepper

Preparation

  1. In a large mixing bowl, add all the salad ingredients together and gently toss until combined.
  2. Next, prepare the dressing by adding all the ingredients into a small, lidded jar, then seal and shake until thoroughly mixed.
  3. When ready, pour the dressing over the salad and carefully toss.
  4. Transfer to a serving dish and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.