EPIC FALL SALAD
This really is an Epic Fall Salad. I couldn't fit all the yummy ingredients into the title, but what makes it taste like "Fall" is the roasted sweet potatoes (tender on the inside & crispy on the outside), the slices of apple, the earthy quinoa, and the homemade candied walnuts. Throw in your favorite protein (in my case, chicken) and this is thee most delectable, well-rounded, health-conscious meal. It satisfies without leaving you feeling heavy.
Video
Equipment
- Baking Sheet
- Mixing Bowls
- Saucepan
- Skillet
- Spatula
- Whisk
- Measuring cups & spoons
Ingredients
For the Roasted Sweet Potatoes:
- 2 Sweet potatoes
- 1/2 tsp. Chili powder
- 1/2 tsp. Garlic powder
- Salt & pepper to taste
- Olive oil
For the Quinoa:
- 1 cup Quinoa of your choice (I used tri-colored quinoa)
- 2 cups Chicken broth, vegetable broth or water
- Salt to taste
For the Salad:
- Mixed greens, to your liking
- 1 apple, sliced in wedges (e.g., Honeycrisp, Fuji, or Gala)
- Red onion, chopped, to taste
- Feta cheese, crumbled, to taste
- Candied walnuts, to taste (see below)
- Protein of your choice (optional), cooked to your liking
For the Candied Walnuts:
- 1 cup Walnuts
- 2 tbsp Butter
- 1/4–1/2 cup Brown sugar
- Salt to taste
For the Honey Mustard Dressing:
- 1/4 cup Dijon mustard
- 3 tbsp Honey
- 3 tbsp Apple cider vinegar
- 1/4 cup Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
For the Roasted Sweet Potatoes:
- Preheat oven to 450º.
- Wash, but do not peel sweet potatoes.
- Cut into small 1" cubes equal in size.
- Place in a bowl and drizzle with enough olive oil to coat them.
- Mix together all the seasonings and sprinkle over the potatoes.
- Mix to make sure all are coated with seasoning.
- Transfer seasoned potatoes onto large cookie shett, spreading them out as best as possible.
- (They will brown better if they're not touching or on top of each other.)
- Bake for 15 minutes.
- Flip over with spatula, then continue to bake an additional 10 minutes.
- Remove from oven and let cool.
For the Quinoa:
- Place quinoa in fine mesh strainer and rinse with water.
- Drain water.
- Heat a large skillet over medium-high heat with enough oil to coat the pan.
- Transfer rinsed & drained quinoa into pan and let fry approx. 2 minutes, while stirring.
- Mix in salt and add in broth or water.
- Let it come to a boil, then reduce heat to low, cover with a lid and let it simmer untouched for 20 minutes.
- After 20 minutes, remove from burner and let stand for 5 minutes before fluffing with a fork.
Make the Candied Walnuts:
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar until dissolved and smooth.
- Add walnuts and stir constantly for 2 minutes until coated.
- Season with a pinch of salt.
- Transfer to parchment paper to cool completely.
Make the Dressing:
- In a bowl, whisk together Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
- Slowly drizzle in olive oil while whisking until emulsified.
- Taste and adjust sweetness or acidity to your liking.
Assemble the Salad:
- On a large platter or in a salad bowl, layer mixed greens, apple wedges, chopped red onion, crumbled feta, and candied walnuts.
- Add cooked protein if using.
- Drizzle with honey mustard dressing.
- Toss gently and serve immediately.
Notes
This recipe and video were created and produced by Marcy Inspired.
