Harvest Salad (Edit recipe)

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Truth be told, I've never been a huge salad person. I will pick sweet over savoury any day! This harvest salad is so addictive to eat because it's the perfect balance between sweet and savoury! It's also the perfect salad to bring to thanksgiving because it screams #fallvibes 🍂

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PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 10

Ingredients

5 cups Baby Spinach
5 cups Arugula
1 cup Quinoa, boiled, drained, chilled
3 Tbsp Feta Cheese, crumbled
1 whole Beets, diced, boiled, chilled
1 whole Sweet Potato, diced, roasted, chilled
3 whole Brussels Sprouts, sliced thin (mandolin)
4 Tbsp Pumpkin Seeds
2 Tbsp Organic Walnuts
1 whole Black Mission Figs, sliced (for garnish, optional)

Dressing

1 Tbsp Dijon Mustard
1 pinch Salt, to taste
1 pinch Black Pepper, to taste
5 Tbsp Tuscan Herbs Infused Olive Oil (Zoë Olive Oil), (I used the Zoë Olive Oil Tuscan Rub Kit)
0.5 whole Lemon, squeezed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dice and season your sweet potato with the Zoë Olive Oil Tuscan rub kit olive oil & seasoning
Roast in the oven at 420 degrees for about 25min (until browned)
Set the sweet potato aside to cool off completely
Boil & dice your beet
Set the beet aside to cool off completely
Boil your quinoa
Set the quinoa aside to cool off completely
To a bowl, add your spinach, arugula, walnuts, pumpkin seeds, sweet potatoes, beets, quinoa, feta & brussels sprouts
In a small jar, add your olive oil, salt, pepper, lemon & dijon mustard
Shake well and top it over the salad base
Stir well, and add a fig for garnish if you’d like
Enjoy

Notes

I like this salad served cooled in the fridge but you can also serve it hot if you'd like! I like to prepare all my veggies and quinoa the night before so that assembling the salad is easy to assemble the day of.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	12 g
Carbohydrates:	22 g
Protein:	10 g
Cholesterol:	2 g
Sodium:	142 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.