Thursday, October 28, 2021

Fall Harvest Salad

 Hello friends! Today I wanted to share the recipe I was telling you about last week. I have been making this salad for lunch on repeat the past few weeks and I just cannot seem to get enough of it. This recipe makes enough for two people, or if you're like me, enough for a salad at lunch today and a salad at lunch again tomorrow 😊. 

Here's What You'll Need:

- 3 large handfuls of kale

- 1 apple, diced

- 1 pear, diced

- 1 large sweet potato, cubed

- 1 cup of quinoa, cooked

- 1/2 cup roasted pumpkin seeds

- feta cheese crumbles (we use a block of VioLife and cut it, it's delicious!)

- balsamic vinaigrette (I use this recipe here)

- olive oil

- salt and pepper 

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spread diced sweet potato evenly. Drizzle with olive oil, and sprinkle salt and pepper. Roast for 35 minutes, stopping to stir about halfway through.

2. While the potatoes cook, assemble the salad! If your quinoa is not already cooked, follow package directions. Combine all salad ingredients, then pop into the fridge for a bit to chill. 

3. When you're ready to serve, plate your salad and drizzle dressing on top. Easy peasey! Enjoy!

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