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Author Notes: I dreamt about this salad for days after eating it at a local restaurant. The combination of flavors and textures are divine and after nothing more than a few hints from our server as to the ingredients ( after much pleading from me )this is what I came up with. —foodfanatic
- 1/2 cup freshly squeezed orange juice
- 1/4 cup white balsamic vinegar
- 2 tablespoons honey
- 1/2 cup olive oil
- salt and freshly ground pepper
- 2 cups butternut squash cubed into 1 inch pieces
- olive oil
- salt and freshly ground black pepper
- 1 cup haricot vert, trimmed
- 1 large Granny Smith apple, peeled and cubed into 1/2" pieces
- 11/2 cup Swiss chard, ribs removed and coarsely shredded
- 1 cup Quinoa
- 3 cups vegetable broth
- 1 sprig fresh rosemary
- 2 tablespoons Marcona almonds
- Bring the orange juice to a simmer in a small saucepan. Reduce until the juice yields about 1/3 cup. Set aside to cool.
- Whisk the honey and vinegar into the cooled orange juice and than slowly add the olive oil.
- Season with salt and black pepper to taste.
- Coat the butternut cubes lightly in olive oil and season with salt and pepper.
- Roast the butternut in a 400 degree oven on a rimmed baking sheet for approx. 15 minutes. Set aside to cool slightly
- Meanwhile blanch the haricot vert for one minute in a pot of boiling water and then immerse in ice water to halt cooking. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil and add the beans, apple and swiss chard. Season with salt and pepper and saute until crisp-tender , about 5 minutes. Add a quarter of the dressing to deglaze the pan. Add this mixture to the butternut squash.
- Bring the vegetable broth to a boil and add the quinoa and rosemary. Gently boil the quinoa for 15 minutes and then drain, discarding the rosemary.
- Toss the warm quinoa and Marcona almonds with butternut mixture, adding the dressing. Season with additional salt and freshly ground pepper. Serve immediately and enjoy !
- This recipe was entered in the contest for Your Best Butternut Squash