Autumn Quinoa Sweet Potato Arugula Salad

• Vegan
• Gluten free

• Produce

  • 2 cups Baby arugula
  • 1/4 cup Cherries, dried
  • 1/2 cup Pomegranate seeds
  • 1 Sweet potato, large

• Condiments

  • 2 tsp Maple syrup

• Pasta & Grains

  • 1/2 cup Quinoa [or 1 cup, dry cooked

• Baking & Spices

  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tbsp Bragg raw apple cider vinegar
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds, raw

Found on thekitchengirl.com

Description

Ingredients

• 1/2 cup dry Quinoa [or 1 cup cooked]
• 1 large Sweet Potato
• 1/4 cup Raw Pumpkin Seeds
• 2 cups baby Arugula
• 1/2 cup Pomegranate Seeds
• 1/4 cup Dried Cherries (lightly chopped)
• 2 Tbsp Bragg Raw Apple Cider Vinegar
• 1/4 cup Olive Oil
• 2 tsp Maple Syrup
• pinch Salt and Pepper

Directions

• Gather all ingredients and apply prep steps (located next to ingredients: chop, dice, etc)
• Cook dry QUINOA according to package instructions; allow to cool.
• Meanwhile, gently prick SWEET POTATO 5 or 6 times with a small knife; place in microwave; cook on high until tender (5-8 minutes). *NOTE: alternatively, you can oven-roast the sweet potato by peeling it, dicing it, tossing it in olive oil, salt, and pepper and bake at 375° about 30 min.
• Allow potato to cool; remove skin; chop into bite-sized pieces.
• Place PUMPKIN SEEDS (with no oil) on a small baking tray under low-flame broiler in conventional oven or toaster oven; gently toast (3-5 minutes); every minute or so, shake the seeds on the tray to toast evenly (using an oven mitt for skin protection); careful not to burn the pumpkin seeds...they burn easily.
• In a bowl, whisk together RAW APPLE CIDER VINEGAR, OLIVE OIL, MAPLE SYRUP, SALT, and PEPPER; cover and chill until needed.
• At this point, you may store/refrigerate the salad components separately (up to 3 days) and toss when ready to serve; or chill at least a few hours, toss, and serve immediately.