Autumn Glow Salad

Autumn Glow4-text.jpg

It's been silent over here for a minute.  So sorry folks.  But now we're back!

I'm a little late with this post, so even though it's kinda sorta winter, I'm coming through with a salad named after my favorite season, Autumn.  No worries about the timing.  I would still recommend that you make this.  Roasted vegetables are a savior for me during the cold winter months and this is no exception.

The original recipe called for a parsley dressing but I'm firmly in the parsley-tastes-like-soap camp, so that's not really an option for me.  However, we all know I love my basil, so why not switch up the herbs a bit.  I'm also constantly looking for a good excuse to add some Herbes de Provence to any dish, so here we are.

Even though this isn't the most festive of dishes before the Christmas holidays, let it be known that it's a necessary addition for me around these times.  This is a quick, easy and healthy meal that I can pull together to make sure I have the energy to make it through the next few very busy days.

Autumn Glow3.JPG

Autumn Glow Salad
makes ~6 servings as a meal

Print Recipe

For the salad:

  • 1 cup quinoa or other grain (bulgur, freekah, etc.)
  • 1 head cauliflower
  • 2 sweet potatoes
  • 2-3 tablespoons olive oil
  • salt, to taste
  • freshly cracked black pepper, to taste
  • a sprinkle of Herbes de Provence, or any other dried spices that you like such as thyme, rosemary, etc.
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

For the dressing:

  • 1 cup basil, julienned
  • 1 small clove garlic, minced
  • 2/3 cup olive oil
  • juice of one lemon (more to taste)
  • 1 teaspoon honey or agave (optional)
  • 1/2 teaspoon salt
  • freshly cracked black pepper, to taste

1) Rinse the quinoa and cook according to the instructions.  Tip: I've found that I enjoy replacing the water with broth to give the quinoa more flavor.

2) Preheat the oven to 425 degrees F.

3) Chop the cauliflower into bite-sized pieces.  Peel and dice the sweet potatoes.  Place the vegetables on a baking sheet (or two) and drizzle the vegetables with the olive oil.  Sprinkle the vegetables with salt, pepper, and your desired dried herbs.

4) Roast for 15 minutes.  Stir the vegetables, then roast for another 10-15 minutes.  Once the vegetables are golden brown and soft, remove from oven and set aside.

5) While the vegetables are roasting, make the dressing.  Add all the dressing ingredients in a bowl.  Use a whisk to mix everything together until incorporated. 

6) Once the grains and vegetables are done, toss everything together in a large bowl and add the raisins and cranberries.

7) Pour the dressing over the salad right before serving.  Store the salad and dressing separately.  Serve warm or at room temperature.

--recipe adapted from Pinch of Yum

Autumn Glow2.JPG