Servings

Prep Time

Cook Time

Ingredients

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 4 leaves Swiss chard, julienned (stems removed)

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.