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Fall Superfood Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dinner, Lunch
Cuisine: American
Calories: 424
Ingredients Method Notes

Ingredients
  

Portobello mushroom marinade
  • 1 c quinoa (makes 3 cups)
  • ½ c pepitas
  • 1 tsp sunflower oil
  • ¼ tsp cumin
  • 1 lb sweet potatoes cubed
  • 1 tsp red pepper crushed
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 4 c mixed greens
  • 4 c Brussels sprouts shredded
  • 1 avocado
  • ½ c pomegranate seeds
  • 3 tbsp hemp seeds
For Dressing
  • 1 c pomegranate juice
  • ½ c olive oil extra virgin
  • ¼ c maple syrup Grade A
  • 1 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • ½ tsp salt Kosher
  • ½ tsp black pepper freshly ground

Method
 

  1. Prepare quinoa according to package directions. Once all of the water is absorbed and the tails are showing, remove quinoa from heat and scoop into a bowl and refrigerate in an airtight container.
  2. Prepare pepitas. Preheat oven to 325° F. In a small bowl, toss pepitas with 1 tsp of olive oil, paprika, cumin, and sea salt. Spread pepitas on a foil lined sheet tray and place in oven. Toast pepitas for approximately 10 minutes or until pepitas are slightly golden and fragrant. Remove from oven and set aside to cool.
  3. Increase oven temperature to 375° F. Scrub sweet potatoes to clean and chop them into cubes, approx. 1” in size. Drizzle cubed potatoes with 1 tbsp of olive oil and sprinkle chili flakes, cinnamon, coriander, sea salt and ground pepper over top. Toss potatoes to evenly distribute spices. Place potatoes on a foil lined baking sheet and roast in the oven for 15 to 20 minutes or until golden and fork tender. Cool to room temperature.
For Dressing
  1. Add all ingredients in a glass jar and whisk together to combine.
To serve
  1. In a large bowl, toss together mixed greens and shredded Brussels sprouts, quinoa and pepitas. Add cooled sweet potatoes.

Notes

  • To save time, buy sweet potatoes already cubed and Brussels sprouts already shredded. 
  • Dressing can be stored in a glass tight container, refrigerated for up to two weeks. 
  • Nourished Tip: Level up this recipe by adding a protein of your choice.