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Main Dish

Sweet potatoes, Apples, Cranberries, and Caramelized Rosemary Pecan Quinoa Salad


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Ingredients

Salad:

2 sweet potatoes, peeled and cubed (around 4-5 cups)

2 tablespoons (30ml) avocado or raisin seed oil for cooking (or olive oil)

Cayenne pepper or chili powder (optional – to taste)

1 cup (170g) white quinoa

6-8 cups (400-600g) arugula

½ red onions, thinly sliced

1/3 cup (60g) Patience Fruit Co Whole & Juicy dried cranberries, sweetened with apple juice

1-2 apples, deseeded and thinly sliced

 

Caramelized Pecans:

¾ cups (180ml) pecans

2 tablespoons (30ml) maple syrup

1 teaspoon (10ml) fresh rosemary, finely chopped

Pinch of salt

 

Lemon and Rosemary Dressing:

3 tablespoons (45ml) extra-virgin olive oil

2 tablespoons (30ml) fresh lemon juice (the juice of 1 large lemon)

1 teaspoon (10ml) Dijon mustard

1 teaspoon (10ml) maple syrup

½ teaspoons (5ml) fresh rosemary, finely chopped

1 small garlic clove, pressed

Pin of salt

Preparation time 20 min
Cooking time 40 min Portions 8-12

Who said that salads are boring? Here is a festive salad, perfect for Christmas time celebrations or to bring to a potluck. This salad is both beautiful and delicious. Additionally, with its roasted sweet potatoes, fresh apples, soft dried cranberries, quinoa, and delicious maple syrup and rosemary caramelized pecans. Everything is then sprinkle with a deliciously simple lemon and rosemary dressing, which adds tones of freshness to the plate.

Ingredients

Salad:

2 sweet potatoes, peeled and cubed (around 4-5 cups)

2 tablespoons (30ml) avocado or raisin seed oil for cooking (or olive oil)

Cayenne pepper or chili powder (optional – to taste)

1 cup (170g) white quinoa

6-8 cups (400-600g) arugula

½ red onions, thinly sliced

1/3 cup (60g) Patience Fruit Co Whole & Juicy dried cranberries, sweetened with apple juice

1-2 apples, deseeded and thinly sliced

 

Caramelized Pecans:

¾ cups (180ml) pecans

2 tablespoons (30ml) maple syrup

1 teaspoon (10ml) fresh rosemary, finely chopped

Pinch of salt

 

Lemon and Rosemary Dressing:

3 tablespoons (45ml) extra-virgin olive oil

2 tablespoons (30ml) fresh lemon juice (the juice of 1 large lemon)

1 teaspoon (10ml) Dijon mustard

1 teaspoon (10ml) maple syrup

½ teaspoons (5ml) fresh rosemary, finely chopped

1 small garlic clove, pressed

Pin of salt

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Steps

  1. For the sweet potatoes:

    Preheat the over at 375 °F (190 °C). Line a baking sheet with wax paper, and place on it the cubed sweet potatoes. Add oil and sprinkle with cayenne pepper (or chili powder), salt, and pepper. Mix well to coat. Cook in the over for 20-25 minutes or till the sweet potatoes are slightly roasted, mixing halfway through.

  2. For the quinoa:

    Place the quinoa in a strainer with fine mesh, and rinse well. Place in a pot with 2 cups of water. Bring to a boil, and then reduce and let simmer for 15-18 minutes, till all the water is absorb and the quinoa is tender. Transfer into a bowl and place in the fridge to cool down completely.

  3. For the caramelized pecans:

    Preheat the over to 350 °F (175 °C). Line a baking sheet with wax paper. In a bowl, mix the pecans, maple syrup, rosemary, and salt. Spread the mix evenly on the sheet, and cook in the over for 10 to 12 min, or until the pecans are well caramelized. Remove for the oven and let cool down completely.

  4. Assemble:

    Place all the ingredients for the dressing in a jar and shake to mix. Place the arugula in a large bowl or a service plate. Garnish with quinoa, roasted sweet potatoes, apple slices, red onion, caramelized pecans, and cranberries. Pour le dressing on the salad when ready to serve.

Thanks to our collaborator

The Green Life

Sophie Bourdon is a holistic nutritionist, photographer and food stylist. She is the founder of The Green Life, a bilingual food blog that focuses on natural, plant-based seasonal recipes. The Green Life inspires thousands of readers interested in healthy eating to cook with whole foods and make enlightened choices that will connect them with their energy and vitality.

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