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

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 Cashews	Organic Tumeric Powder