Harvest Salad Recipe
Romaine, quinoa, pumpkin seeds, roasted sweet potato, red onion, and feta.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Cook the Quinoa
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
- 3
Prepare the Dressing
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, honey, and apple cider vinegar. Adjust seasoning with salt and black pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine chopped romaine lettuce, cooked quinoa, roasted sweet potatoes, diced red onion, pumpkin seeds, and feta cheese. Drizzle with the dressing and toss gently to combine.
- 5
Serve
Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.