A healthy salad from chef Ray Garcia, created in part for Fig Restaurant's collaboration with Exhale Spa (also located inside the Fairmont Miramar Hotel & Bungalows) in Los Angeles. After an invigorating workout, hungry fitness gurus order this salad to fuel up on protein and vegetables — now you can do the same at home. — Yasmin Fahr
For the orange-blossom vinaigrette:
In a saucepan over medium heat, reduce the orange juice by 1/3. Allow to cool.
When the orange juice has cooled, mix all the remaining ingredients for dressing together and set aside.
For the quinoa salad:
Heat the oven to 350 degrees.
In a saucepan, combine the quinoa with the vegetable stock and rosemary. Bring to a boil, then cover and simmer for about 15 minutes, or until all the liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork. Toss with a little olive oil and set aside and keep warm.
While the quinoa is cooking, place in the squash in a roasting pan and cook in the oven for 15 minutes or until fork tender.
Meanwhile, heat a pan over medium heat with a little olive oil. Sauté the apples, Swiss chard, and blanched beans until soft and tender, about 8-10 minutes. Lightly toast the almond slivers in a dry pan over medium-low heat for 1-2 minutes, shaking occasionally to avoid browning.
In a serving bowl, combine the roasted squash and sautéed ingredients with the quinoa and dress with the vinaigrette. Garnish with the toasted almond flakes and serve.