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Harvest Quinoa Salad with Smokey Maple Dijon Dressing

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Fall is in the air, and Harvest Quinoa Salad with Smokey Maple Dijon Dressing is quick and easy.

First, using raw and cooked fall favorites combined created a savory dish. Using the sweet potatoes, and honey crisp apples provides the sweet. Secondly, the arugula and red onion give a contrasting taste, creating a sweet and savory salad.

Although parts of the salad are cooked, this salad is served cold. Even though it is intended to be served cold, you can combine hot and cold for a variation of your own.

Additionally, the crisp, fresh grape tomatoes, English cucumbers, and purple cabbage add color and vibrance to the salad.

I also chose to dress with a sweet and savory Smokey, Maple Dijon Dressing, topped with spicy and sweet pecans.

You won't be disappointed.

Harvest Quinoa Salad with Smokey Maple Dijon Dressing
Yield: 4 servings

Harvest Quinoa Salad with Smokey Maple Dijon Dressing

Sweet and Savory join together in this Fall Harvest Quinoa Salad with Smokey Maple Dijon Dressing.

Ingredients

SALAD 

  • 5 ounce container of Organic Arugula
  • 2 1/2 cups cooked quinoa (1 cook prior to cooking)
  • 1 large Sweet Potato, cut into bite sized cubes
  • 2 large honey crisp apples, cut into bite sized pieces
  • 2 Tablespoons Lemon Juice
  • 1 small red onion, sliced into slivers (or 1 cup)
  • 1 cup grape tomatoes, sliced in halves
  • 1/2 cup red cabbage, shredded
  • 1 English cucumber. quartered
  • 1/2 cup Sweet/Spicy Pecans (Trader Joes) or Raw Nuts of Choice

DRESSING: 

  • 1/2 cup raw cashews (soak overnight, but will work no soaked)
  • 1/2 cup water
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Tamari or Soy Sauce
  • 2 teaspoons liquid smoke (I used hickory flavor)

Instructions

QUINOA

  • Rinse 1 cup quinoa
  • Combine 2 cups water, rinsed quinoa, and 1/2 teaspoon salt
  • Bring to a boil uncover
  • Cover and reduce to medium low
  • Cook for 15 minutes
  • Remove from heat
  • Using a fork, fluff and let cool

SWEET POTATO

  • Pre-heat oven to 400 degrees
  • Remove skin from sweet potato
  • Cut potato into bite sized cubes
  • Place cut sweet potato on a silicone mat or parchment covered pan
  • Cook for 20 minutes
  • Remove and let cool

SALAD DRESSING:

  • Drain cashews if soaked
  • combine all ingredients in a blender
  • Blend on high until smooth
  • Refrigerate

Dressing Variation (if you are allergic to nuts)

  • Use 1/2 Vegenaise, and reduce water to 1/4 cup or
  • Use 1/2 cup silken tofu and reduce water to 1/4 cup

SALAD

  • Cut apples (leave skin on) and place in a container with lemon juice; shake and set aside (this will prevent your apples from browning)
  • Cut and prepare remaining vegetables

ASSEMBLING SALAD: 4 Large Shallow Bowls

  • Place 1/2 cup to 3/4 cup quinoa in the center of a shallow bowl

  • Place Arugula around the edges of the bowl, leaving the quinoa in the middle

  • Add Cooled Sweet Potatoes, Apples, Red onions, Cucumbers, Grape Tomatoes, and Cabbage
  • Divide (4 salads) and evenly distribute ingredients throughout salad

  • Add Sweet/Spicy Nuts (or nut soy choice) in the center
  • Drizzle with Smokey Maple Dijon Dressing

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael

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