Fall Harvest Roasted Salad⁣

All I can say is wow! This is the most delicious thing I’ve made in a long time. If you need something to make for thanksgiving or just want something filled with tasty fall flavors, add these ingredients to your grocery list this week!⁣

⁣This would be a great recipe for a thanksgiving side or even a tasty fall meal. It holds really well for leftovers and makes a great complete meal if you add an extra protein to it! I just finished eating this as I’m writing it and I can’t wait to have it again.

The Recipe

What you need:
16 oz Brussels sprouts, chopped in quarters ⁣
4 large carrots, chopped into 1/2 inch angled slices⁣
1 small red onion, chopped into 1 inch wedges ⁣
3/4 c. uncooked quinoa + water needed⁣

Maple Apple Dressing
3 tablespoons avocado oil⁣
2 tablespoons maple syrup⁣
2 tablespoons apple cider vinegar ⁣
1 1/2 tablespoons Dijon mustard ⁣
1/4 teaspoon garlic power⁣
Salt and pepper to taste⁣

1/4 cup reduced sugar dried cranberries⁣
1/3 cup chopped pecans⁣

Recommended Additions:
Apple chicken sausage⁣
Goat cheese or feta⁣
Grilled chicken, marinated in the same dressing recipe⁣

What you do:
1. Preheat oven to 425 degrees.⁣
2. Chop all vegetables.⁣
3. Whisk dressing ingredients together.⁣
4. Pour dressing over chopped vegetables, reserving about 1/4-1/3 of the dressing for later. Stir to coat vegetables.⁣
5. Spread vegetables across a baking sheet and cook for 25 minutes. Stir and cook for another 10 minutes, or to desired texture.⁣
6. Cook quinoa according to package. ⁣
7. Stir remaining dressing into cooked quinoa.⁣
8. Mix together roasted vegetables, quinoa, dried cranberries, and pecans.⁣
9. Top with any extra optional add ins you want and enjoy!⁣

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