A delicious celebration of fall flavors—this hearty salad combines roasted sweet potatoes, Brussels sprouts, fluffy quinoa, fresh figs, and creamy Cotton Cloud goat cheese. Tossed with a tangy-sweet Gravenstein Apple Balsamic and Herbes de Provence Olive Oil dressing, it’s crisp, savory, and beautifully balanced.
Ingredients:
For the Roasted Vegetables:
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2 sweet potatoes, peeled and cut into rounds and halves
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1 lb. Brussels sprouts, trimmed and halved
For the Quinoa:
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½ c. quinoa
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½ c. water
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½ c. chicken or vegetable broth
For the Harvest Dressing:
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1 Tbsp. Maine Maple Champagne Mustard
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1 Tbsp. Gallberry Honey
For the Salad:
- Fresh arugula
- Prepared quinoa
- Roasted sweet potatoes & Brussels sprouts
- Pomegranate seeds
- Fresh figs, quartered
- ½ c. pecans, chopped
- Goat Cheese
Instructions:
- Preheat oven to 450°F. On a large sheet pan, toss sweet potatoes and Brussels sprouts with Herbes de Provence Olive Oil and Herbes de Provence with Sea Salt. Roast for 20 minutes or until tender. Set aside to cool.
- Meanwhile, bring water and broth to a boil. Add quinoa and seasoning, reduce heat, and cook for 11 minutes or until liquid is absorbed. Cover and let steam for 10 minutes off heat.
- To make the Harvest Dressing, whisk together Gravenstein Apple Balsamic, Herbes de Provence seasoning, mustard, and honey. Slowly drizzle in Herbes de Provence Olive Oil while whisking until emulsified. Store in a sealed jar and refrigerate.
- In a large bowl, combine fresh arugula, quinoa, and roasted vegetables. Top with pomegranate seeds, figs, pecans, and crumbled goat cheese. Drizzle with dressing and toss gently to coat.
- Serve immediately or refrigerate until ready. Pairs beautifully with roasted turkey or as a festive fall main.