EPIC FALL SALAD: w/Roasted Sweet Potatoes, Apples, Quinoa, Candied Walnuts & Honey Mustard Dressing

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in calories and offers a tangy flavor.

Wash the sweet potatoes and cut them into small cubes, about 1 inch in size.

Place the sweet potato cubes in a bowl and drizzle with olive oil to coat.

Combine chili powder, garlic powder, salt, and pepper; sprinkle over the sweet potatoes and mix to coat evenly.

Transfer the sweet potatoes to a cookie sheet and bake in a preheated oven at 450°F.

Bake for 10 minutes, then flip the sweet potatoes and bake for an additional 10 minutes until roasted.

Rinse the quinoa under cold water in a fine mesh strainer.

In a large saucepan, heat a little oil and add the rinsed quinoa; fry for a couple of minutes.

Stir in salt and add chicken broth; bring to a boil.

Cover with a lid, reduce heat to low, and simmer for 20 minutes without stirring.

After 20 minutes, remove from heat and let sit for 5 minutes before fluffing with a fork.

Cook the chicken in a skillet, seasoning it and cooking for about 4 minutes on each side.

Let the chicken rest on a cutting board for about 10 minutes before cutting it.

Combine Dijon mustard, honey, apple cider vinegar, salt, and pepper in a bowl to make the dressing.

While whisking, slowly add olive oil until the dressing is smooth and creamy.

Taste the dressing and adjust sweetness or tartness as desired.

In a large bowl, layer the mixed greens, quinoa, apple slices, sweet potatoes, red onion, candied walnuts, and sprinkle with feta cheese.

Top the salad with sliced grilled chicken and drizzle with honey mustard dressing.

Equipment Needed

Spice Level:

Dietary

Allergens