Harvest Salads are officially in season and you know what that means? Turn on those ovens and start to roast your vegetables! Exchange your strawberries for dried cranberries or pomegranate seeds and add some candied pumpkin seeds. It’s like a party salad – so much fun! Since everyone has their favorite harvest salad ingredients, T.W.O. decided to focus on how to perfectly roast your vegetable – specifically sweet potatoes. It’s an easy recipe that will add so much flavor to your salad without a ton of work. Grab your apron and let’s start roasting!
– 2 sweet potatoes, washed and cubed
– Olive oil
– Sea Salt
1. Preheat oven to 415⁰F.
2. Wash and cut the sweet potatoes into small cubes. Place in a bowl.
3. Season the potatoes with olive oil, salt, pepper, cinnamon and nutmeg. Mix well.
4. Place sweet potatoes on a cookie sheet that is lined with parchment paper.
5. Put into heated oven for 25-30 minutes, flipping the sweet potatoes at 15 minutes.
6. Remove from oven. The sweet potatoes should be a little brown and slightly crispy.
T.W.O. included the following in their salad:
– Baby Romaine
– Pomegranate seeds
– sugar coated pumpkin seeds (from Trader Joes)
– BBQ Honey Glazed Chicken Breasts*
– Granny Smith Apples
– baby heirloom tomatoes
*BBQ Honey Glazed Chicken recipe is coming soon to the blog. Stay tuned!
Fall is just not in the air, but also in quinoa! T.W.O. loves making this harvest quinoa salad during the autumn months. It makes a great side dish, lunch meal, or snack! Serve it hot or cold! It’s just not perfect sweater weather, but perfect quinoa weather.
-2 cups water
-1 cup red quinoa, rinsed
-1 green apple
-1 cup spinach
-1/2 cup of dried cranberries
-1 lemon, juiced
-3-4 tablespoons olive oil
-1/3 cup balsamic vinegar
-3 tablespoon apple cider vinegar
-Salt & Pepper
-Goat cheese, crumbled
Bring 2 cups of water to a boil. Add a dash of cinnamon and garlic power. If you want a little kick, add a dash of cayenne pepper. Once the water is boiling, add quinoa and reduce to low-medium heat. Cook for about 12-15 minutes. While the quinoa is cooking, cut the apple (unpeeled) and spinach.
When the quinoa is done, fluff with fork and cool for 10-15 minutes.
Once cool, add olive oil, lemon juice, balsamic vinegar, apple cider, garlic powder, salt and pepper and mix. Next add in apple, spinach and cranberries and mix well.
Allow salad to chill for about 20 minutes. When you are ready to serve, crumble goat cheese over salad. (If you plan to serve, only let quinoa cool for about 2 minutes before adding in the ingredients. Top salad with goat cheese when you are ready to serve.)
*T.W.O. also likes to add grilled chicken breast to the salad or even chunks of roasted sweet potatoes.