Skinny Fall Harvest Salad

Healthy Thanksgiving Salad

Need a dish to bring to a fall party?  What about the perfect healthy Thanksgiving starter?  Or a make ahead salad that you can package up and bring for lunch everyday this week? I gat’chu.

This salad is so simple and straightforward to make that I initially felt a wee bit embarrassed to bring it along to a yom kippur dinner party (I added pomegranates & honey to keep it festive!).  Everyone typically expects me to show up with something more dazzling than lettuce.. but I can’t even tell you what a hit it was!  Since then, there hasn’t been a dinner party (or weekday for that matter) that I haven’t whipped up some variation of this complex flavored specialty.  Below, I give you a recipe for the base followed by some suggestions for substitutions or add-ins.  Enjoy 🙂

*This recipe serves a crowd of 8-10, but can be easily adjusted for less servings.

Skinnnnnay Fall Harvest Salad ya’all! 


– 1 Box Quinoa & Long Grain Rice Blend. I buy the rosemary flavor from Lundberg

-1 Large plastic box of organic Arugula 

-4 ounces of a firm cheese, chopped.  {Can be whatever cheese is on sale that you like.  The one featured in the picture was an herb rolled asiago I got at Whole Foods, but I change it up every time!}

-1/2 red onion, chopped

-1/3 cup sweet roasted pumpkin seeds.  {Can be subbed for trail mix with craisins, glazed walnuts, honey roasted almonds, or any other variation of a sweetened nut.}

-1 red apple, chopped  {or pear}

– 1 garlic clove, minced

-1/2 lemon, squeezed

-4 tbsp olive oil, divided

-4 tbsp balsamic vinegar 

salt & pepper to taste

Optional Add-In:  1/3 cup pomegranate seeds


1. Cook quinoa & rice blend according to package. Stir in minced garlic clove  and 2 tbsp of olive oil immediately after removing from heat.  Add salt & pepper to taste.  Cover and refrigerate until cooled.

2. Toss arugula in remaining 2 tbsp olive oil, 4 tbsp balsamic vinegar and the juice from 1/2 lemon.

3. Arrange the remaining ingredients into quadrants around the middle (see picture).  Finish with fresh cracked pepper and serve!

*In this version, I made a smaller batch and used a gruyere cheese and cranberry trail mix without the peanuts! This photo was taken before I added the quinoa blend!



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