I have a confession to make, I love all things fall. From pumpkins, to pumpkin spice, to squash, there are no limits to my obsession. I can’t go into Home Goods or Tjmaxx without buying something fall related and I know I’m not the only one. I love incorporating squash into my recipes but keep in mind to stay at FODMAP safe levels you want to stick to 1/4 cup. If you are able to tolerate 1/4 cup portion you can increase to 1/2 cup portion.
I put together some of my most favorite foods to make this delicious and easy to make salad. Don’t worry if you don’t have all the ingredients as you can substitute based on what you have in your refrigerator. Plus if you have the squash and chickpeas already roasted, you just combine the remaining ingredients creating a very tasty harvest salad. The salad only gets better the next day so feel free to make this a day ahead. Easy peasy!
Fall Harvest SaladPrint Recipe
- 1 Cup Cooked Quinoa
- 5 Whole Sage Leaves
- 1 Tablespoon Grape Seed Oil or Olive Oil
- 2 Cups Roasted Butternut Squash, cubed*
- 1/2 Cup Roasted Chickpeas*
- Handful of Arugula
- 1/4 Cup Pomegranate Seeds
- Salt & pepper, to taste
In a small skillet, heat oil on medium high heat. Add sage and fry for 2-3 minutes, until sage starts to darken and shrivel up.
Remove from heat and place on a paper towel to soak up excess oil.
Incorporate all of the ingredients including the sage in a medium size bowl.
This dish can be served at room temperature. Enjoy!
*Roast butternut squash and chickpeas with a drizzle of olive oil, salt and pepper on a parchment lined baking sheet at 425 degrees for 30-40 minutes.