Fall Harvest Salad

Step 1

Rinse 1 cup quinoa.

Step 2

Combine 2 cups water, rinsed quinoa, and add 1/2 teaspoon salt.

Step 3

Bring to a boil uncover.

Step 4

Cover and reduce to medium-low.

Step 5

Cook for 15 minutes.

Step 6

Remove from heat.

Step 7

Using a fork, fluff and let cool

Step 8

Pre-heat the oven to 400 degrees.

Step 9

Peel sweet potato or leave skins on.

Step 10

Cut the sweet potato into similar sized bite-sized cubes.

Step 11

Place cut sweet potato on a silicone mat, or parchment-covered pan.

Step 12

Cook for 20 minutes.

Step 13

Remove the potatoes from the oven and let cool.

Step 14

Drain the cashews if soaked.

Step 15

Combine all ingredients in a blender.

Step 16

Blend the ingredients on high until smooth.

Step 17

Refrigerate the dressing until ready to use.

Step 18

Use 1/2 cup silken tofu and reduce water to 1/4 cup

Step 19

Cut the apples (leave the skin on) and place in a container with lemon juice; shake and set aside (this will prevent your apples from browning).

Step 20

Cut and prepare remaining vegetables.

Step 21

Place 1/2 cup to 3/4 cup quinoa in the center of a shallow bowl.

Step 22

Place Arugula around the edges of the bowl, leaving the quinoa in the middle.

Step 23

Add cooled sweet potatoes, apples, red onions, cucumbers, grape Ttmatoes, and Romaien lettuce.

Step 24

Divide (4 salads) and evenly distribute ingredients throughout the salad.

Step 25

Add teh roasted pecans (or nut soy choice) in the center of each bowl.

Step 26

Drizzle with smokey maple dijon dressing.