I’ve never cooked a turkey in my life and have no desire to start now! Not surprisingly, I am the one to bring the salad to Thanksgiving dinner! Therefore, I’m on the quest for this year’s recipe!
This recipe has fall flavors written all over it with chunks of sweet potato, dried cranberries, roasted pumpkin seeds, citrus and ginger. I really liked it however, Shaye preferred the Three Sisters Salad. For now, I will continue my search!
Fall Harvest Salad with Ginger Citrus Vinaigrette
1 sweet potato, cut and roasted
1/4 cup roasted pumpkin seeds
1/4 cup dried cranberries
2 handfuls baby spinach
1 cup cooked and cooled quinoa
Recipe found here
I modified it by using apple cider vinegar instead of the white wine vinegar and olive oil instead of the peanut oil.
-Wash and scrub the sweet potato and cut into slices. Toss with olive oil, sprinkle with sea salt and pepper and place on a cooking tray lined with parchment paper. Bake on 400 degrees for ~20 minutes or until tender.
-To assemble salad; toss baby spinach and cooked quinoa with 1/4 cup of salad dressing. Add baked sweet potato chunks, dried cranberries and roasted pumpkin seeds.
If you try the recipes out, let me know your thoughts! Or, if you have a favorite fall salad recipe please share!