Fall Harvest Salad with Quinoa, Sweet Potato and Pomegranate
Ingredients
- 1 cup quinoa, cooked and cooled
- 1 large sweet potato, cubed
- 1 1/2 tablespoons olive oil, divided
- 1/2 teaspoon salt, pepper, cinnamon, garlic powder, cumin
- 1 bunch flat leaf parsley, finely chopped
- 1/2 cup sliced almonds
- 1 bunch lacinto kale, finely chopped
- 1 lemon, zested and juiced
- 1 cup pomegranate arils
- 14 ounces canned chickpeas, drained and rinsed
- 1/3 cup pinenuts, toasted
Vinaigrette
- 1/3 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1/2 lemon, juiced
- salt and pepper
Preparation
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and lightly spray with oil.
Add sweet potatoes to a bowl and drizzle with 1 tablespoon of olive oil. Add seasonings and toss to coat. Spread on baking sheet, ensuring not to overcrowd.
Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
Meanwhile, add kale to the bowl and drizzle with the remaining 1/2 tablespoon olive oil and juice of 1 lemon. Use hands to massage for 15-30 seconds until tender.
Whisk together all ingredients for the dressing in a glass. Season to taste.
Add all ingredients to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding.
Drizzle a light amount of dressing, if desired, right before serving and toss to combine.
