Harvest Salad (Edit recipe)

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 🍂
30 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:221
Fat:12 g
Carbohydrates:22 g
Protein:10 g
Cholesterol:2 g
Sodium:172 mg
Fiber:4 g
Sugars:4 g
Calculated per serving.

Serves: 10

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Ingredients

Process

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
  1. Dice and season your sweet potato with the Zoë Olive Oil Tuscan rub kit olive oil & seasoning
  2. Roast in the oven at 420 degrees for about 25min (until browned)
  3. Set the sweet potato aside to cool off completely
  4. Boil & dice your beet
  5. Set the beet aside to cool off completely
  6. Boil your quinoa
  7. Set the quinoa aside to cool off completely
  8. To a bowl, add your spinach, arugula, walnuts, pumpkin seeds, sweet potatoes, beets, quinoa, feta & brussels sprouts
  9. In a small jar, add your olive oil, salt, pepper, lemon & dijon mustard
  10. Shake well and top it over the salad base
  11. Stir well, and add a fig for garnish if you’d like
  12. 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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