Fall Harvest Salad
1 Large Sweet Potato Diced (roasted in oven seasoned with salt, pepper, cinnamon, and paprika)
1 Cup uncooked quinoa (yields 3 Cups Cooked Quinoa)
6 Cups Uncooked Spinach
1 Honey Crisp Apple Diced
1/2 Red Onion diced
1/2 Cup extra virgin olive oil
1/4 Cup Balsamic vinegar
1 tbsp. Apple Cider Vinegar
1.5 tbsp. Maple Syrup
1 Clove Minced Garlic
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Rosemary
1/2 tsp Thyme
Dice large sweet potato, season potato with salt, pepper, cinnamon, and paprika. Spray cookie sheet with non stick cooking spray, spread potatoes evenly on cookie sheet. Roast in oven on 400 degrees Fahrenheit for 15 minutes or until done.
Add dry quinoa to pot with two cups of water. Bring water and quinoa mixture to a boil over medium high heat, then decrease the heat to maintain a gentle simmer. Seasons with salt and pepper. Cook the quinoa until it has absorbed all of the water, reduce heat to maintain a gentle simmer.
While quinoa and potatoes cook, make salad dressing. Add all ingredients to bowl, and use a whisk to mixed the ingredients together. Set aside until ready to use.
Once quinoa and potatoes are finished cooking now it’s time to make the salad.
Layer the salad with spinach, quinoa, sweet potatoes, apples, and toppings of choice. Drizzle dressing and serve immediately. Option to prep this meal for lunch. If prepping for lunch, skip the dressing until ready to serve to maintain freshness.
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