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  • Writer's pictureThe Ideal Team

Autumn salad

Perfect for your Thanksgiving table, this delicious salad has all of the best ingredients from the Autumn harvest! A great side dish to your turkey dinner or as a main course, and it's Vegan-friendly!

Autumn Harvest Salad


  • 8 oz. Brussels sprouts, thinly sliced (about 4 cups)

  • 1 cup cooked quinoa

  • 1 large sweet potato or butternut squash peeled, diced into cubes and cooked (about 2 cups)

  • 1/2 cup pecans (or other desired nut), toasted and roughly chopped

  • Arils of 1 pomegranate (about 2 cups)

For the Dressing:

  • ¼ cup orange juice freshly squeezed

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper


  1. Preheat the oven to 400 degrees. Cube sweet potato, bake for 20-25 minutes, or until fork tender. Halfway through baking stir the sweet potatoes. Cook quinoa according to package directions.

  2. Mix all dressing ingredients in a bowl and set it aside. Place Brussels sprouts, quinoa, sweet potato, pecans, and pomegranate arils in a bowl. Pour dressing over top and toss to evenly coat.

  3. Serve.

Happy Thanksgiving!


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