By Roxanne Thomas, NNCP
This time of year I absolutely love fall spices paired with our harvest produce such as sweet potatoes, squash, ginger and apples. These delicious ingredients have inspired me to create this seasonal quinoa salad full of flavour and immune boosting ingredients!
Prep time: 10 min Cook time: 45 min Serves: 3-4
- 2 cups kale, chopped
- 1 cup quinoa
- 1 small acorn squash, diced
- 1 sweet potato, diced
- 1 apple, sliced
- 1 small onion, diced
- 1/4 cup pomegranate arils
- 1/4 pecans halves
- 1 tsp minced garlic
- 2 tbsp extra virgin olive oil
- 1/2 cup extra-virgin olive oil
- 1/4 organic apple cider vinegar
- 3 tbsp honey
- squeeze of half a lemon
- squeeze of half an orange
- 1 tsp minced ginger
- 1 tsp Herbamare seasoning
- 1/2 tsp of allspice
- 1/4 tsp turmeric
- sea salt and fresh ground pepper to taste
Preheat oven to 400 F.
Place squash, sweet potato and onion onto a baking sheet and drizzle with olive oil, and sprinkle on allspice and sea salt. Cook for 30-40 minutes, until tender.
Meanwhile, cook quinoa in water according to package directions, and add the minced garlic.
In a small bowl, mix all the honey-ginger vinaigrette ingredients to make dressing.
In a separate large bowl combine the cooked vegetables, quinoa and kale. Add the vinaigrette and mix well.
Top with pomegranate arils, pecans and apple slices. Sprinkle sea salt and pepper to taste.
This salad can be enjoyed warm or cold. Bon appétit!