All across the internet food bloggers are posting harvest salad recipes to take advantage of the hearty root vegetables available now. This one is my take. The main differentiator is that I do not add sugar to my vinaigrette. I am using Pomegranate balsamic vinegar instead. This naturally tart, sweet balsamic balances the earthy quinoa and hearty vegetables giving it the right amount of zing.
Salad Ingredients:
- 2 chicken breasts
- 1 pound sweet potatoes
- 2 cups Brussel sprouts, cut in half
- 2 cups Cremini mushrooms
- 4 tablespoon, approximately, Olive This! Mushroom & Sage Olive Oil
- salt and freshly ground pepper
- 1 cup uncooked quinoa
- 1/4 cup dried cranberries, (fresh pomegranate seeds would also be delightful as a substitute)
- 1/3 cup pecans, toasted
Vinaigrette Ingredients
- 1/4 cup Olive This! Pomegranate Balsamic Vinegar
- 1/4 cup Olive This! Mushroom & Sage Olive Oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon fresh pepper
- 1/4 teaspoon thyme
Directions
Brush the chicken breasts with the mushroom and sage olive oil, salt and pepper. Then roast the chicken on a sheet pan in the oven for 30 minutes at 375 degrees until done.
Prepare the vegetables. Slice the Brussel Sprouts in half and then toss them in mushroom & sage olive oil, salt and pepper. Dice the sweet potato and mushrooms into 1/2 -1 inch pieces. To save time I like to use the handy pre-diced packages of sweet potatoes. Also toss them with mushroom & sage olive oil,salt and pepper. Place on sheet pans in a 375 degree oven for about 20 minutes or until they are done.
While the chicken & vegetables are cooking, prepare the quinoa on the stove top according to package directions. Toast the pecans. Whisk all the vinaigrette ingredients together in a small bowl and set aside.
Once all ingredients are ready, cut the chicken into small pieces. Assemble the quinoa, roasted vegetables, chicken, pecans and cranberries in a bowl. Drizzle with the vinaigrette. Enjoy! This salad can be served immediately or at room temperature.
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