Epic Fall Salad
Ingredients for the Roasted Sweet Potatoes
Ingredients for Quinoa
Salad Ingredient amounts to your liking
Ingredients for the Honey Mustard Dressing
Instructions
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For Roasted Sweet Potatoes
Preheat oven to 450º. Wash, but do not peel sweet potatoes. Cut into small 1" cubes equal in size. Place in bowl and drizzle with enough olive oil to coat them. Mix together all the seasonings and sprinkle over the potatoes. Mix to make sure all are coated with seasoning. Transfer seasoned potatoes onto large cookie shett, spreading them out as best as possible. (They will brown better if they're not touching or on top of each other.) Bake for 15 minutes. Flip over with spatula, then continue to bake an additional 10 minutes. Remove from oven and let cool.
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To cook Quinoa
Place quinoa in fine mesh strainer and rinse with water. Drain water. Heat large skillet over medium high heat with enough oil to coat pan. Transfer rinsed & drained quinoa into pan and let fry approx. 2 minutes, while stirring. Mix in salt and add in broth or water. Let it come to a boil, then reduce heat to low, cover with a lid and let it simmer untouched for 20 minutes. After 20 minutes, remove from burner and let stand for 5 minutes before fluffing with a fork.
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For Salad
Toss together all salad ingredients in large bowl. Add cooked quinoa and roasted sweet potatoes.
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For Honey Mustard Dressing
With wire whisk, mix together mustard, honey, apple cider vinegar, and salt & pepper until smooth. Slowly add in olive oil while continuing to whisk. Once fully combined, taste to see if it's seasoned to your liking. If you want it more sweet, add in more honey. If you want it more tart, add in more apple cider vinegar. Store in refrigerator.
