Harvest Bowl
A warm, textured salad featuring quinoa, roasted sweet potatoes, walnuts, and a fig balsamic vinaigrette, perfect for fall meals.
Ingredients
For the Bowl
- 1 cup quinoa, rinsed and drained Rinsing removes bitterness.
- 2 cups vegetable broth or water Broth adds more flavor.
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 cup kale, chopped Remove tough stems.
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped Toast for extra flavor.
- 1 apple diced Gala, Honeycrisp, or Fuji work well.
- 1/2 cup feta cheese, crumbled Optional — omit for vegan.
For the Fig Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 2 tablespoons fig preserves (or jam)
- 1/3 cup olive oil
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa and 2 cups of vegetable broth or water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes, then fluff with a fork.
- Toss diced sweet potato with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 20–25 minutes, turning once halfway.
- In a large bowl, combine chopped kale, dried cranberries, chopped walnuts, and diced apple. Massage the kale with a pinch of salt if desired.
- In a small bowl, whisk together balsamic vinegar, fig preserves, olive oil, Dijon mustard, salt, and pepper until smooth.
Assembly
- Add roasted sweet potatoes and cooked quinoa to the kale mixture. Pour the vinaigrette over and toss gently to combine. Sprinkle with crumbled feta if using.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container for 3–4 days. Keep dressing separate to maintain crispness of kale and apples. Cooked quinoa and roasted sweet potato can be frozen for up to 3 months.