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Pamela Salzman’s Fall Harvest Salad With Quinoa Brittle

After Pamela and I had a fun day of cooking, Scott came home to do some taste testing. Just to let you know–he claimed this salad was THE best salad he’s ever had. Yes. My husband is now officially on the salad train (finally!).

The best part about Pamela Salzman’s Fall Harvest Salad is definitely the quinoa brittle. I couldn’t get enough. It’s sweet, salty, and the perfect crunch on a salad. The homemade dressing is fantastic, too.

Add this dish to your Thanksgiving menu and be prepared for some major compliments! Plus, no one will feel full and guilty after eating it.

Fall Harvest Salad With Quinoa Brittle

  • 2 cups peeled butternut squash, cut into 1-inch cubes
  • 2 tbsp. unrefined olive oil or coconut oil
  • Sea salt and pepper to taste
  • 3 heads mini Romaine lettuce (or 1 large head), small leaves left whole and large leaves chopped
  • 2 medium or 1 large beet, roasted, peeled and cubed
  • 12 dried figs (any variety), diced
  • 4 oz. crumbled honey goat cheese or 1 large avocado, sliced
  • Quinoa brittle (recipe below)

1. Heat oven to 400 degrees and arrange the squash on a rimmed baking sheet lined with parchment paper. Toss to coat with oil and sprinkle with salt and pepper. Roast until tender and carmelized, about 20-30 minutes.

2. Arrange the romaine on a large platter or bowl and toss with enough dressing (recipe below) to lightly coat. Arrange the beets, figs, cheese or avocado on top of the greens and drizzle with more dressing.


  • 1/3 cup unrefined, cold-pressed extra-virgin olive oil
  • 2 tbsp. balsalmic vinegar (not aged)
  • 1/2 tsp. sea salt (use more if you omit cheese)
  • Freshly ground black pepper to taste
  • 2 tbsp. fig preserves (preferably no sugar-added variety)

Place all dressing ingredients in a screw top jar and shake until combined. Set aside.

Quinoa Brittle:

  • 1/2 cup uncooked quinoa, preferably sprouted
  • 2 tbsp. raw pumpkin seeds
  • 2 tbsp. raw sunflower seeds
  • 2 tbsp. raw sesame seeds
  • 2 tbsp. raw chopped pecans
  • 1 tsp. fresh thyme leaves
  • 1/2 tsp. sea salt
  • 1/4 cup brown rice syrup
  • 1 tbsp. unrefined virgin coconut oil, melted

1. Preheat the oven to 325 degrees. Line a small baking sheet with unbleached parchment paper. In a medium bowl, combine all ingredients except syrup and oil.

2. In a small mixing bowl, whisk together the brown rice syrup and coconut oil until well combined. Pour over the quinoa mixture and stir to combine. Pour over the quinoa mixture and stir to combine.

3. Pour mixture onto baking sheet and spread into one even 1/4-inch layer using a dampened spatula if necessary. Bake for 20 minutes or until golden. Allow to cool, break into pieces, and place on salad as topping.

For more recipes from Pamela, check out her blog here. And stay tuned for another delicious Thanksgiving recipe next week! 

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