We tend to think of salads as summer fare. But, when the right combination of ingredients come together, salads can be hearty, comforting dishes that fit right in during the cooler months, too.
Perfectly roasted squash shines in this salad. And, I've brought together a blend of bulgur and red quinoa for a great textural element here. Crisp apple slices and several other amazing add-ins make this one over-the-top salad. Of course, some sliced, grilled chicken would be fabulous in this salad if you're so inclined.
1 small butternut squash, peeled, seeded and cut into small cubes
1 acorn squash, seeded and cut into half moons (peeling is optional)
4 - 5 cups salad greens
1 cup prepared quinoa and bulgur, cooled (See NOTE at end of post)
1 small apple, cored and thinly sliced or cubed
1/4 cup toasted pecans, slightly chopped
1/4 red onion, peeled and thinly sliced or diced
1/4 cup dried cherries or dried cranberries
1/8 cup pomegranate arils
1/4 cup freshly-shaved Parmesan or bleu cheese
Preheat oven to 350 degrees. Line a large baking sheet with foil or parchment paper. Place cut squash in an even layer onto baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat squash evenly. Bake for 30 minutes or until squash is tender and slightly browning. Remove from oven and allow to cool slightly.
Meanwhile, place chopped greens into a large bowl or onto a large platter. Arrange the cooked squash, quinoa/bulgur mixture, apple, pecans, onion, pomegranate arils and cheese atop greens.
Serve with dressing of choice. (Balsamic dressing or bleu cheese dressing is recommended.)
NOTE: Brown rice, wild rice, wheat berries or farro can be utilized in place of the quinoa/bulgur called for within this recipe.