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Colorful Harvest Medley Salad with Roasted Fennel and Quinoa
Indulge in a vibrant Harvest Medley Salad with roasted fennel, quinoa, and spiced pumpkin seeds. A health-boosting, nutrient-rich meal to savor!
Welcome to a world of vibrant flavors and nutritional bliss with our Colorful Harvest Medley Salad. This visually stunning salad combines a medley of seasonal vegetables, warm roasted fennel, and protein-packed quinoa to create a satisfying meal that's as wholesome as it is delicious. Perfect for those who cherish clean eating, this salad is enriched with antioxidants, fiber, and healthy fats, making it a fantastic choice for a balanced diet.
Designed to tantalize your taste buds with its diverse textures and flavors, our Harvest Medley Salad is a symphony of nature's best ingredients. The star of the dish, roasted fennel, adds a sweet, anise-like aroma that pairs beautifully with the nutty quinoa and the crunch of spiced pumpkin seeds. Whether you're looking to nourish your body or impress guests with a colorful spread, this salad is the perfect centerpiece for any meal.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Indulge in a vibrant Harvest Medley Salad with roasted fennel, quinoa, and spiced pumpkin seeds. A health-boosting, nutrient-rich meal to savor!
Ingredients
- • fennel bulbs: 2, sliced
- • red quinoa: 1 cup, rinsed
- • mixed salad greens: 6 cups
- • pomegranate seeds: 1/2 cup
- • carrots: 2, shredded
- • pumpkin seeds: 1/4 cup
- • smoked paprika: 1/2 teaspoon
- • ground cumin: 1/2 teaspoon
- • extra-virgin olive oil: 3 tablespoons
- • lemon juice: 2 tablespoons
- • salt and pepper: to taste
- • fresh mint leaves: 1/4 cup, roughly chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2 Arrange the sliced fennel bulbs on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the fennel is golden brown and tender.
- 3 While the fennel is roasting, cook the quinoa. In a medium saucepan, combine 2 cups of water and the rinsed quinoa. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 4 In a small skillet over medium heat, toast the pumpkin seeds with smoked paprika and ground cumin for about 3-4 minutes, stirring constantly until the seeds are fragrant and lightly browned. Set aside to cool.
- 5 In a large salad bowl, combine the mixed salad greens, roasted fennel, cooked quinoa, pomegranate seeds, shredded carrots, and toasted pumpkin seeds. Toss gently to mix.
- 6 In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to coat evenly.
- 7 Garnish the salad with fresh mint leaves for an added burst of flavor. Serve immediately and enjoy!
Serving Suggestions
- • This Colorful Harvest Medley Salad is a versatile dish that pairs wonderfully with a variety of sides and beverages. Consider serving it alongside a crusty whole-grain baguette or a bowl of hearty lentil soup for a complete meal. For a refreshing drink, try pairing it with a chilled glass of sparkling water infused with cucumber and mint or a light white wine like Sauvignon Blanc. To enhance the visual appeal and nutritional value, top the salad with a sprinkle of additional pomegranate seeds and a few more fresh mint leaves before serving. This vibrant presentation is sure to be a hit at any gathering, making it an excellent choice for potlucks and family dinners alike.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. For optimal freshness, keep the dressing separate and add it just before serving. The roasted fennel and quinoa may be stored together, but the salad greens should be kept apart to prevent wilting. When ready to enjoy again, simply toss the components together, add the dressing, and garnish with fresh mint.
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