Quinoa Harvest Salad

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Serves 8


  • 4 cups of cooked quinoa
  • 2 cups of roasted butternut squash cut into cubes
  • 1 small bunch of kale, destemmed and cleaned
  • ½ cup of dry cranberries
  • 1 cup of granny smith apples, julienned
  • ½ cups leeks, chopped and roasted
  • ¾ cup of braised cipollini onions
  • ½ cup of citrus vinaigrette
  • Salt and pepper


  1. In a large mixing bowl, combine all ingredients and mix well
  2. Add salt and pepper to taste
  3. If salad is too dry, add more citrus dressing until the desired outcome is achieved

Chefs Note:

Massaging the clean and cut kale in citrus juices overnight will break the natural fibers of the kale apart so that it is not so stringy and coarse. The Chefs at Farmhouse use a combination of orange and lemon juices.


Citrus Vinaigrette

Makes 2 cups


  • ¾ cup of mixed citrus juice (Farmhouse uses a combination of orange, lemon and lime juice)
  • ¼ cup white wine vinegar
  • ½ tbs of dijon mustard
  • ½ tbs of honey
  • 1 cup of olive oil


  1. In a blender, combine all ingredients except for olive oil and salt and pepper
  2. Blend and slowly add the olive oil and well emulsified
  3. Add salt and pepper to taste

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