Roasted Harvest Salad with Quinoa and Maple Bacon Vinaigrette
This Fall Harvest Salad with Quinoa is the ultimate mix of autumn flavors. Kale and fluffy quinoa are topped with roasted sweet potatoes, bacon, apples, dried cherries, and a duo of toasted pepitas and pine nuts. Tossed in a creamy bacon-tahini vinaigrette!
Ingredients
- 4-5 cups Chopped kale
- 5-6 strips Raw bacon
- 1 cup Dry quinoa
- 2 cups water
- 1 Cosmic or Honeycrisp apple sliced
- 1 medium Sweet potato small cubes
- 1/2 cup Dried cherries or cranberries
- 1/4 cup Raw pepitas
- 1/4 cup Pine nuts
- 3/4 cup Olive oil divided
- Kosher salt for seasoning
- Fresh cracked black pepper for seasoning
For the Dressing:
- 1/2 cup Olive oil
- 2 tbsp Reserved bacon fat
- 2 tbsp Tahini
- 1 tbsp Maple syrup
- 1/4 tsp Salt
- Fresh cracked black pepper
Instructions
- Preheat oven to 400 degrees F. Add sweet potatoes to a large sheet pan, drizzle with some of the olive oil and season with salt and pepper, toss to combine. Roast for 12-15 minutes or until golden brown and tender.1 medium Sweet potato, 3/4 cup Olive oil, Kosher salt, Fresh cracked black pepper
- Add quinoa and water to a large saucepan, cover and bring to a boil over high heat. Reduce heat to medium-high and let simmer covered for 15-20 minutes or until the quinoa is tender.1 cup Dry quinoa , 2 cups water
- Add bacon to a sheet pan in a single layer, place into q 400 degree oven for 5-7 minutes or until crispy and cooked through. Reserve the bacon fat, set aside. Chop bacon.5-6 strips Raw bacon
- Combine pepitas and pine nuts together on a small sheet pan and toss with olive oil, salt, and pepper. Bake at 400 for 4-6 minutes or until they are golden brown and have a nutty smell. Sprinkle with extra sea salt while warm if desired.1/4 cup Raw pepitas, 1/4 cup Pine nuts , 3/4 cup Olive oil, Kosher salt, Fresh cracked black pepper
- In a small bowl combine the reserved bacon fat, remaining 1/2 cup of olive oil, tahini, maple syrup, salt, and pepper. Whisk to combine the dressing.1/2 cup Olive oil, 2 tbsp Reserved bacon fat , 2 tbsp Tahini, 1 tbsp Maple syrup, 1/4 tsp Salt, Fresh cracked black pepper
- Add kale to a large bowl, massage with your hands to soften the kale. Top with the roasted sweet potatoes, toasted pepitas and pine nuts, dried cherries, bacon, quinoa, and apple slices. Drizzle over the dressing and toss to combine. Enjoy immediately for best results!4-5 cups Chopped kale, 1 Cosmic or Honeycrisp apple, 1/2 cup Dried cherries
Notes
- Massage the kale: use your hands to massage the kale for a few minutes, this makes a big difference! It softens the kale and makes it less tough and bitter.
- Roast until caramelized: Let the sweet potatoes get golden for the best flavor, a few minutes under the broiler can help.
- Save bacon drippings: A few spoonful's whisked into the vinaigrette adds fat and extra flavor!
- Make ahead: Prep quinoa, roasted sweet potatoes, and dressing up to 2 days in advance. Assemble just before serving.
- I use my Everyday blend to season the potatoes, toasted pepitas, and in the vinaigrette! I also like to top my salad with some shaved parmesan!
Nutrition
Serving: 1ServingCalories: 398kcalCarbohydrates: 44gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 12mgSodium: 695mgPotassium: 501mgFiber: 7gSugar: 12gVitamin A: 7244IUVitamin C: 16mgCalcium: 102mgIron: 3mg