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Warm, Biltong Topped Fall Salad

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Warm, Biltong Topped Fall Salad

The weather is getting chilly, which means it’s the perfect time for a comforting and savory meal. This salad is not only beautiful, but a hearty combination of protein and veggies with all the fall tastes and textures. Recipe courtesy of Stryve supporter, Sydney McIntosh.

Warm, Biltong Fall Salad with Apple Cider Turmeric Dressing (4-5 servings)


  • 1 cup dry quinoa
  • 2 cups bone broth or water
  • Half of medium buttercup squash, chopped (sub butternut, kabocha, or delicata)
  • Avocado oil
  • 1 tsp-1 tbsp honey or maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 pear, sliced
  • Candied or roasted cashews
  • Mixed greens
  • Original beef biltong

Apple Cider Turmeric Dressing

  • 1/2 cup olive or avocado oil
  • 1/3 cup apple cider
  • 1/8 cup apple cider vinegar
  • 1/2 lemon, juiced
  • 1 tsp Dijon mustard
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste

biltong salad


  1. Toss squash in avocado oil (I like to use the spray when air frying), honey, cinnamon, cardamom, salt and pepper.
  2. Place in air-fryer at 375 for 7-8 minutes. Alternatively if you don’t have an air-fryer, roast squash in a 400 degree oven for 20-25 minutes.
  3. Cook quinoa with bone broth or water according to directions on back of package.
  4. Make dressing by mixing all ingredients in a mason jar with cap on and shake until thoroughly mixed.
  5. Place greens in salad bowl and add hot cooked quinoa. Add desired amount of dressing and mix.
  6. Add squash, pear, cashews, and biltong.
  7. Add more dressing if needed and adjust salt and pepper to taste.
  8. Serve immediately.

Enjoy the savory goodness!

Loved this salad? Let us what you think in the comments!

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