Filed Under: Under 20 Mins

Garnish

Perfect as a side or by itself, this hearty autumn quinoa salad is tossed with caramelized apples, sweet potatoes and dried cranberries.

April 8th, 2012

Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
  • 1/4 Cups toasted walnuts
  • 1/4 Cups dried cranberries
  • 1/4 Cups toasted spicy pumpkin seeds
  • 6 sage leaves
Directions
  1. Cook quinoa as directed on package. Season with salt and pepper and set aside.

  2. Sauté sweet potatoes on medium heat in olive oil. Add cinnamon and thyme and cook sweet potatoes until lightly brown and cooked through, about eight minutes. Season with salt and pepper and set aside.

  3. In another pan, melt butter and sugar until lightly caramelized. Add apple slices and sage. Cook out for five minutes or until soft. Deglaze with rum. Season with salt and pepper and set aside.

  4. In another pan, heat olive oil on medium high and sweat out garlic for 1 minute. Add Swiss chard until leaves are soft, about three minutes. Season with salt and pepper and set aside.

  5. Combine above elements in a large bowl with toasted walnuts and dried cranberries. Toss with vinaigrette.

  6. Fry remaining sage leaves in grape seed oil on medium high until crisp, about three minutes.

  7. Plate salad and garnish with toasted spiced pumpkin seeds and fried sage leaves.

Garnish
Photography by Abby Ainsworth

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