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+ servings

Fall Superfood Salad

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 8
Calories: 424kcal
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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


  • 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.
  • 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.
  • 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
  • Add all ingredients in a glass jar and whisk together to combine.
To serve
  • In a large bowl, toss together mixed greens and shredded Brussels sprouts, quinoa and pepitas. Add cooled sweet potatoes.


  • 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.


Serving: 22gSodium: 215mgCalcium: 79mgVitamin C: 48mgVitamin A: 8688IUSugar: 15gFiber: 8gPotassium: 784mgCalories: 424kcalSaturated Fat: 3gFat: 24gProtein: 10gCarbohydrates: 46gIron: 4mg