autumn harvest quinoa honeycrisp salad
Lighten up, but keep it hearty, during the madness of the holiday season.
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.