By: Angela Simpson
One of my favourite things about fall is all of the bright and colourful produce that is now in season. Is anyone else a huge fan of pumpkin, squash, sweet potatoes, apples and Brussels sprouts? I certainly am, and can’t wait to get my fill of them all this month! While this salad doesn’t quite contain them all, it still packs a ton of fall flavour and serves as a perfect make-ahead lunch that will last you all week.
1 large sweet potato, peeled and diced
2 tsp olive oil
1 tbsp fresh rosemary, chopped finely (I use scissors for this)
1 tsp dried sage
1/4 tsp each black pepper and sea salt
½ cup uncooked quinoa
1 apple (somewhat tart varieties work well, such as Pink Lady), cored
4 stalks celery (1 cup chopped)
1/3 cup chopped pecans
3 tbsp each dried cranberries and raw pepitas (shelled pumpkin seeds)
For the Dressing: (You may have some left over)
2 tbsp extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp honey
1/8 tsp each sea salt and black pepper
1. Preheat oven to 400F.
2. Chop the peeled sweet potato into small pieces and toss in a large bowl with oil, half of the rosemary, sage, black pepper and sea salt.
3. Scatter the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25 minutes.
4. Meanwhile, cook the quinoa in about 1 1/4 cups of water over medium heat until all liquid is absorbed. This should take about 10-15 minutes.
5. Set the quinoa in the fridge to cool.
6. Dice the apple and celery into small pieces.
7. Combine the apple, celery, remaining rosemary, pumpkin seeds, dried cranberries and chopped pecans in a large bowl.
8. When the sweet potatoes are ready and the quinoa has cooled, toss them into the bowl. Gently mix while trying not to mash the sweet potato pieces.
9. In a small dish, whisk together ingredients for the apple cider vinaigrette.
10. Pour some of the dressing over top of the salad and toss gently to coat. Season to taste with sea salt and black pepper.
11. For best taste, allow the salad to sit for at least 15 minutes to let flavours develop.
12. Serve over mixed greens and drizzle additional dressing if desired.
Makes: 4-6 servings, as a side dish
Prep Time: 20 mins
Cook Time: 25 mins
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best.
You can learn more about Angela on her blog, Eat Spin Run Repeat. You can also get your hands on her free e-book, Creating a Whole Foods Lifestyle (complete with 10 squeaky-clean recipes!) by subscribing to email updates.
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