Harvest Salad

by Gianna Dinuzzo
Harvest Salad


For the Harvest Salad:
1 cup cooked quinoa
1-2 sweet potatoes, peeled and chopped
4 cups Brussels sprouts, halved if large
3/4 cup pecans, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup or honey
1 tablespoon balsamic vinegar
1 head curly kale, or other leafy green
1/2 cup craisins

For the Apple Vinaigrette:

1/2 Fuji apple, chopped
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons minced onion
1 tablespoon Dijon mustard
1 tablespoon agave or honey
1/2 lemon, juiced
Salt/pepper, to taste


Preheat oven to 400 degrees. In a small bowl, combine pure maple syrup, balsamic vinegar and a pinch of salt/pepper. Coat Brussels sprouts evenly with this balsamic glaze. Toss cubed sweet potatoes with a touch of olive oil. Place Brussels sprouts and sweet potatoes on a lined baking sheet. Bake for about 15 minutes, then take out and gently toss. Add in the pecans and bake for 5-7 more minutes. For the Apple Vinaigrette, simply blend all dressing ingredients until smooth. In a large bowl, assemble the kale, quinoa, warmed Brussels sprouts, sweet potatoes, pecans and craisins. Drizzle Apple Vinaigrette on top, then serve and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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