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
Ingredients
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
Directions
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.
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.
Serve.
Happy Thanksgiving!
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