How to Make the Ultimate Fall Harvest Salad

Chop sweet potatoes into cubes.

Roast sweet potatoes in the oven after adding olive oil, salt, cinnamon, rosemary, and nutmeg.

Measure about 1 tablespoon of olive oil for the sweet potatoes.

Stir the sweet potatoes with the olive oil and spices before roasting.

Roast sweet potatoes for about 20 minutes, turning them halfway through.

Prepare quinoa by adding a mix of water and vegetable broth.

Add about half a teaspoon of sea salt to the quinoa mixture.

Use a 1 and 3/4 cup water to 1 cup quinoa ratio for fluffier quinoa.

Bring the quinoa mixture to a boil, then cover and lower the heat, cooking for 15 minutes.

Chop apples for the salad, noting their nutritional benefits.

Toast pecans for added flavor before sprinkling them on the salad.

Equipment Needed

Spice Level:

Dietary