Name: Harvest Quinoa Salad with Smokey Maple Dijon Dressing
Yield: 4 servings
Ingredients: 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; 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)

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.

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

Harvest Quinoa Salad with Smokey Maple Dijon Dressing