Phenomenal Phoods

Fall Salad with Roasted Veggies and Honeycrisp Apples

Ingredients:

For the dressing

For the salad

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Make the dressing. Combine all ingredients in a sealed jar or container and shaking to combine. Store in the fridge until ready to use. Give it another good shake before serving.
  3. Cook the quinoa. Combine quinoa and cold broth in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and cook fr 15-20 minutes until all of the liquid is absorbed. Remove from the heat and let sit, covered, for another 5 minutes before fluffing with a fork.
  4. Roast the veggies.  Toss the Brussels sprouts with 1 tablespoon of olive oil (more if needed to coat completely). Spread in a single layer on a parchment or foil lined baking sheet. Roast at 425 degrees F. for 15 minutes.
  5. While the sprouts are roasting, toss the sweet potatoes with the rest of the olive oil, garlic powder, onion powder and black pepper. Remove the sprouts from the oven and add in the sweet potatoes. Mix together with a spoon or spatula and spread back into a single layer. Return the pan to the oven for 20 minutes until slightly charred and crisp on the outside but fork tender on the inside. Sprinkle with salt immediately after removing from the oven.
  6. Assemble the salad. Layer each plate with mixed greens, cooked quinoa, roasted veggies, Parmesan cheese and sliced apples. Drizzle with prepared salad dressing to serve. Alternatively, you can toss everything together in a big bowl.