Autumn Glow Salad with Lemon Dressing
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 6 as a meal, 8-10 as a side
For the Salad
1 cup whole grain like wild rice, quinoa, farro, brown rice or freekeh
2 sweet potatoes
1 tablespoon olive oil
a sprinkle of Italian seasoning or mix of dried basil, oregano, thyme or any other spices you enjoy
¼ cup pecans, chopped
¼ cup dried cranberries
For the Lemon Dressing
1 bunch parsley (about 1 cup), minced
1 small clove garlic, minced
⅔ cup olive oil
juice of one lemon (more to taste)
1 teaspoon agave (optional)
Salt and pepper to taste
1. Rinse the grains and cook according to package instructions (the ratio of liquid and time to cook depends on the grain). Prepare the vegetables while the grain cooks.
2. Preheat the oven to 425 degrees. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
3. While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and pecans, set aside.
4. When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
Watch how it’s made below: