Warm Autumn Salad

Name: Warm Autumn Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 cups arugula; 1/4 red onion, sliced; 1 cup quinoa; 1 can chickpeas; 3 cups brussels sprouts; 1 garlic bulb; 1 large sweet potato; 2 tbsp sunflower seeds; 2 tbsp dried cranberries; crumbled feta or goat cheeese to garnish; 1 tsp dijon mustard; 1/4 cup olive oil; 1/8 cup red wine vinegar; 1 tbsp maple syrup; 1 tsp dijon mustard; 1/4 cup olive oil; 1/8 cup red wine vinegar; 1 tbsp maple syrup

by Tikofoods

4 Servings

35 min

This warm and hearty salad brings all the Autumn feels with it! It is filled with roasted veggies, quinoa, creamy cheese, and tossed in a roasted garlic maple dressing. I like to roast extra veggies when I make this so I can make it throughout the week or use the roasted veggies in other meals.

This would be a delicious salad to bring to Thanksgiving dinner. If serving it on its own, you could add chicken or tofu for some extra protein. I also like adding hemp hearts to my salads for an extra boost!

For more salad recipes, follow me on Instagram @tikofoods

Warm Autumn Salad

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

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Ingredients

4 cups arugula
1/4 red onion, sliced
1 cup quinoa
1 can chickpeas
3 cups brussels sprouts
1 garlic bulb
1 large sweet potato
2 tbsp sunflower seeds
2 tbsp dried cranberries
crumbled feta or goat cheeese to garnish
1 tsp dijon mustard
1/4 cup olive oil
1/8 cup red wine vinegar
1 tbsp maple syrup

1 tsp dijon mustard
1/4 cup olive oil
1/8 cup red wine vinegar
1 tbsp maple syrup

Instructions

Heat oven to 425F then prep the veggies for roasting
Drain and rinse the chickpeas then pat them dry with paper towel
Peel and cut the sweet potato into cubes then cut the brussels sprouts into quarters
Prepare the garlic for roasting by slicing off the tip of the garlic bulb, exposing the cloved inside. Drizzle it with a bit of olive oil then wrap it in tin foil.
Line an oven safe tray with foil or parchment paper, then add the chickpeas, sweet potato, brussels sprouts, and tin foil wrapped garlic
Drizzle with 1 tbsp of olive oil and season with salt and pepper
Roast for 20-30 minutes, flipping halfway until cooked through
While veggies are roasting, cook 1 cup of quinoa per labelled instructions
Once the veggies are cooked, unwrap the roasted garlic for the dressing and squeeze the bulbs out into a bowl
Add the dijon mustard, olive oil, red wine vinegar, and maple syrup to the bowl then whisk together and adjust according to taste
Add arugula, roasted veggies, quinoa, sunflower seeds, dried cranberries, and feta or goat cheese to a bowl
Add the dressing then toss. Enjoy!

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