Fall in a bowl
Experience a delightful ensemble of flavors and textures with this Harvest Bowl Inspired Salad. Packed with nutrient-rich ingredients and a symphony of tastes, this salad is a satisfying meal that celebrates the vibrant essence of fresh produce.
Each ingredient in this vibrant salad brings a unique nutritional profile to the table. From the fiber-rich sweet potatoes and Brussels sprouts to the antioxidant-packed kale and the protein-boosting quinoa, this salad is a powerhouse of wholesome goodness.
Ingredients
3 purple Japanese sweet potatoes
1 tbsp fresh oregano leaves
4 cloves garlic
4 tbsp olive oil (divided)
1 tsp salt and pepper
1 bag Brussels sprouts
2 tbsp maple syrup
1/2 tsp red chili flakes (more to taste)
1 bunch curly kale
1 Fuji apple
1/2 white onion, chopped
Salt and pepper to taste
1 cup cooked quinoa
Dressing:
Olive oil and balsamic vinegar for drizzling
Preparation
1. Chop the sweet potatoes into even cubes, toss them in a bowl with oregano, 2 tbsp olive oil, salt, and pepper. Spread them on a lined baking sheet and bake at 375°F for 45 minutes or until tender.
2. In another bowl, combine Brussels sprouts, maple syrup, 2 tbsp olive oil, and red chili flakes until well coated. Spread on a lined baking sheet along with chopped onion. 3.Drizzle the onion with olive oil, salt, and pepper. Bake at 375°F for 35 minutes.
4. Slice the apple thinly. Remove stems from kale, massage, and finely chop.
5. Cook quinoa as per instructions.
6. Combine kale, roasted sweet potatoes, Brussels sprouts, onion, quinoa, and apple in a serving bowl.
7. Drizzle with olive oil and balsamic vinegar before serving.