Fall Salad with Fig-Balsamic Vinaigrette and Quinoa Brittle Recipe
Servings: 6
Ingredients
- For the dressing:
- 1/3 cup unrefined cold-pressed extra-virgin olive oil
- 2 Tablespoons balsamic vinegar not aged
- ½ teaspoon sea salt use more if you omit cheese
- freshly ground black pepper to taste
- 2 Tablespoons fig preserves preferably a no sugar-added variety
- 2 cups peeled butternut squash cut into 1-inch cubes
- 2 Tablespoons unrefined olive oil or coconut oil
- sea salt and pepper to taste
- 3 heads mini Romaine lettuce or 1 large head, small leaves left whole and large leaves chopped (or use arugula)
- 2 medium or 1 large beet roasted, peeled and cubed
- 12 dried figs any variety, diced
- 4 ounces crumbled honey goat cheese or 1 large avocado sliced
- Quinoa brittle:
- ½ cup uncooked quinoa preferably sprouted
- 2 Tablespoons raw pumpkin seeds
- 2 Tablespoons raw sunflower seeds
- 2 Tablespoons raw sesame seeds
- 2 Tablespoons raw chopped pecans
- 1 teaspoon fresh thyme leaves
- ½ teaspoon sea salt
- ¼ cup brown rice syrup
- 1 Tablespoon unrefined virgin coconut oil melted*
Instructions
- To make the dressing, place all dressing ingredients in a screw-top jar and shake until combined. Set aside.
- Heat oven to 400 degrees and arrange the squash on a rimmed baking sheet lined with parchment paper. Toss to coat with oil and sprinkle with salt and pepper. Roast until tender and caramelized, about 20-30 minutes.
- Arrange the romaine on a large platter or bowl and toss with enough dressing to lightly coat. Arrange the beets, figs, cheese or avocado on top of the greens and drizzle with more dressing. Top with quinoa brittle or serve on the side.
- For the Quinoa brittle: Preheat the oven to 325 degrees. Line a small baking sheet with unbleached parchment paper. In a medium bowl, combine all ingredients except syrup and oil.
- In a small mixing bowl, whisk together the brown rice syrup and coconut oil until well combined. Pour over the quinoa mixture and stir to combine.
- Pour mixture onto baking sheet and spread into one even ¼-inch layer using a dampened spatula if necessary. Bake for 20 minutes or until golden. Allow to cool, break into pieces.
Notes
*I melt the coconut oil and the brown rice syrup together in a butter warmer.
You can prep all the components of this salad a day in advance and refrigerate them separately. Bring them to room temp the next day and assemble before serving. The quinoa brittle can be made 5 days in advance and stored in an airtight container at room temp.
You can prep all the components of this salad a day in advance and refrigerate them separately. Bring them to room temp the next day and assemble before serving. The quinoa brittle can be made 5 days in advance and stored in an airtight container at room temp.