North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Winter Harvest Salad


Courtesy Photo

Winter Harvest Salad by Chef David Buchanan, Blackfish Wild Salmon Grill and Bar.

Despite its robust flavors, this winter harvest salad is surprisingly light on the palette. It features red quinoa, which is recognized as a "supergrain" due to it being high in fiber and contains more high-quality protein than any other grain on the planet.

The warm winter flavors of butternut squash, toasted pumpkin seeds, and sun-dried cranberries couple well with the refreshing taste of the quinoa and fresh blueberries. I actually serve this salad with a homemade hibiscus vinaigrette, but a raspberry vinaigrette from high-end stores like Haggens or Trader Vics will do the trick quite well.


Yield: 6 Salads


1 ½ cup red quinoa

1 ¼ cup butternut squash, cut into 3/8 inch cubes, and roasted(how to roast- brief)

1 ½ tablespoon olive oil

Pinch sea salt

1 cup fresh blueberries

6 cups spring lettuce mix, loosely packed

1/2 each red onion, shaved thinly - about 1/2 inch long

1/3 cup sun-dried cranberries

1/2 cup raspberry Vinaigrette

3 ounces aged gouda cheese

1/3 cup toasted pumpkin seeds


For the quinoa, follow the cooking directions listed on the package. Once cooked, throughly chill the quinoa before using in the salad.

For the butternut squash, carefully remove the skin using a potato peeler or sharp knife and Remove the seeds. Cut squash into 3/8 inch cubes. Toss in olive oil and season lightly with sea salt. Place cubes on a parchment paper lined cookie sheet, and cook in the oven at 375 degrees F until tender (about 15 – 20 minutes). Let cool completely.

In a large bowl, combine the chilled quinoa, butternut squash, blueberries, spring mix, shaved red onion, and sun-dried cranberries. Add the raspberry vinaigrette and gently toss. Arrange in 6 separate bowls. Garnish with pieces of the gouda cheese and pumpkin seeds.

Serve and enjoy!


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