Ingredients
Fall Harvest Salad
- 1 cup cooked and cooled quinoa
- 1 large sweet potato, cubed
- 1½ tbsp olive oil, divided
- ½ tsp salt and pepper
- ½ tsp cinnamon
- ½ tsp garlic powder
- ½ tsp cumin
- 1 bunch flat leaf parsley, finely chopped
- ½ cup sliced almonds
- 1 bunch lacinato kale, finely chopped
- 1 lemon, zested and juiced
- 1 cup pomegranate arils
- 14 oz canned chickpeas, drained and rinsed
- ⅓ cup pinenuts, toasted
Pomegranate Dijon Vinaigrette
- ⅓ cup pomegranate juice
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp dijon mustard
- ½ lemon, juiced
- salt and pepper
Method
- Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
- Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
- Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
- Meanwhile, add your kale to the same bowl and drizzle with the remaining 1/2 TBSP olive oil and juice of 1 lemon. Use your hands to massage for 15-30 seconds until tender.
- Whisk together all ingredients for dressing in a glass. Season to taste.
- Add all ingredients for salad to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding!
- Drizzle a light amount of dressing, if desired, right before serving and toss to combine.
Notes
This salad can be made in advance and stored in an air tight container in the fridge for up to 5 days. Keep dressing separate and add right before serving.
Nutrition
Serving 1servingCalories 269kcalCarbohydrates 29gProtein 8gFat 15gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 8gTrans Fat 0.001gSodium 333mgPotassium 548mgFiber 8gSugar 7gVitamin A 7997IUVitamin C 55mgCalcium 154mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
