Saturday, November 21, 2015

Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3


For the salad:

  • 1 large sweet potato 
  • 1 head of cauliflower
  • 4 organic chicken apple sausage
  • 1 cup cooked quinoa
  • 1 tbsp. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme

For the dressing:

  • 1 cup Italian parsley, minced
  • 2/3 cup olive oil
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 tsp. agave or honey
  • salt & pepper, to taste


-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.
-Peel and chop the sweet potato and and cut the cauliflower into small florets. 
-Slice the sausage in 1/2 inches rounds and toss with the veggies. 
-Drizzle with olive oil, season with salt & pepper and top with herbs.
-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 
-Remove from oven when golden brown and set aside. 
-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.
-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.
-Toss with dressing and season with salt and pepper.

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