Seasonal Harvest Salad Recipe
savory greens + quinoa + roasted sweet potato + corn + maple vinaigrette + maytag blue + dark cherries + cajun pecans + bacon + tomatoes
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Ingredients
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Salad Base
Maple Vinaigrette
Method
Salad Preparation
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool.
- 2
Roast the Sweet Potato
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 3
Prepare the Salad Base
In a large bowl, combine the savory greens, cooked quinoa, roasted sweet potato, corn, dark cherries, halved tomatoes, crumbled bacon, and cajun pecans. Gently toss to mix all ingredients evenly.
Vinaigrette Preparation
- 4
Make the Maple Vinaigrette
In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning if necessary.
Assembly
- 5
Combine and Serve
Drizzle the maple vinaigrette over the salad and toss gently to coat all ingredients. Serve immediately, or chill for up to 30 minutes before serving for a refreshing taste.