autumn harvest quinoa honeycrisp salad
Unrelated intro note: I’ve a cut on my left thumb and it’s making typing this post real annoying.
Ya’ll. I’m not motivated. I’m life-ing way too hard to think about blogging 85% of the time. I hope you understand. I missed posting a Sidebar yesterday, so I think I’m going to smoosh two weeks together for a mega Sidebar once Thanksgiving is over. Life is heavy. Life is hectic.
But, you see, we still gotta eat sometimes, and ever since I picked up this pesky little rhinovirus over the weekend I’ve craved salads nearly every day. And ice cream. Not really the worst pairing, I don’t think – it’s called balance. I saw some quinoa salad dudes floating around the Pinterest universe and thought they sounded rather swell.
So, here’s my newest salad creation. Lots of goodies that I love this time of year: crisp apples, spicy sweet potatoes, feta, and a hearty punch of quinoa for a mild protein hit. Dish out with your favorite protein, a hunk of bread, whatever floats your boat, man. Leftovers make pretty good lunches throughout the week, too.
You’re Such a Sweetie
Them sweet and spicy taters are my favorite prep style for the tuber. I often use the same seasoning set – it just never goes wrong for me. Why change a good think, ya know?
Drizzle some olive oil on your diced sweet potatoes, then toss with smoked paprika, chili powder, dried oreagno, cumin, garlic powder, onion powder, and some salt and pepper. Spread in an even layer on a parchment-lined baking sheet and roast until softened. 15-18 minutes should do the trick – you don’t want them to disintegrate into mush.
While you got those dudes in the oven, make your dressing: my favorite maple mustard vinaigrette. Shake or whisk some extra virgin olive oil with cider vinegar, dijon mustard, maple syrup, a couple minced cloves of garlic, and some salt and pepper. Taste and adjust the s&p as needed.
Keen for Quinoa
I like to use day-old quinoa for this recipe simply because a portion of cooked quinoa in the fridge is a pain in the ass to find a use for. If needed, cook up a small batch of quinoa however you prefer – I typically use my rice cooker – and let it cool before proceeding with the salad.
Once you’ve got your taters in a row, assemble the salad! Grab your largest bowl and toss in some kale. Massage with a couple spoonfuls of vinaigrette to soften the bitter greens. Then, mix in your sweet potatoes, quinoa, chopped apple and avocado, pepitas, and feta.
Portion out your salad and serve with extra dressing. Simple simple!
This is a super meal prep. Kale and quinoa soak up the dressing but won’t get soggy, so you can divide a few days’ worth of the recipe to throw in your work bag. I like to add some canned tuna or veggie chicken, but any protein of your choice will do.
And, to easily make the salad vegan, omit the feta or use a plant-based version of your liking. I have yet to find one I enjoy, but if you’ve got a standby in your repertoire, have at it. I ain’t judging. I can’t even see what you’re doing from here, so how could I judge in the first place?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Fall for these autumnal salads:
Shaved Brussels Sprouts and Chickpea Caesar Salad
Spicy Roasted Sweet Potato Kale and Feta Salad
Honeycrisp Apple and Blue Cheese Autumn Salad
Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing
autumn harvest quinoa honeycrisp salad
Ingredients
- 2 medium sweet potatoes, diced
- 2 tsp smoked paprika
- 1 tsp cili powder
- 1 tsp dried oreano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 cups kale, chopped
- 1 cup cooked quinoa
- 1 honeycrisp apple, diced
- 1 avocado, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup crumbled feta cheese
maple mustard vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the sweet potatoes with 2 tablespoons olive oil, the smoked paprika, chili powder, oregano, cumin, garlic powder, onion powder, and a big pinch of salt and pepper. Spread in an even layer on the baking sheet. Roast for 15-18 minutes until softened.
- In a bowl or jar, whisk or shake the olive oil, cider vinegar, maple syrup, dijon mustard, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Add the chopped kale to a large bowl. Massage 1-2 tablespoons of dressing into the kale until it darkens and softens. Toss with the kale the quinoa, apple, avocado, pepitas, feta, and sweet potatoes until combined.
- Divide salad among bowls or plates. Serve with extra dressing on the side.
