Warm Roasted Harvest Salad with Tuscan Herb & Pomegranate Quince Dressing

Looking for a flavorful fall or winter salad that's both hearty and healthy? This warm quinoa salad combines roasted sweet potato rounds, caramelized Brussels sprouts, baked figs, creamy goat cheese, and crunchy pecans over a bed of fluffy quinoa. Finished with a drizzle of our Tuscan Herb Olive Oil and Pomegranate Quince White Balsamic from North Conway Olive Oil Company, this recipe is a perfect showcase of how to use our artisan oils and vinegars to elevate everyday ingredients into something truly special. Whether you're entertaining or meal prepping, this salad delivers bold flavor, vibrant color, and nourishing comfort in every bite.

Ingredient Spotlight. Our Tuscan Herb Olive Oil carries this dish, lending a savory, garden-herb richness that caramelizes the roasting vegetables and figs. Whisked with our Pomegranate Quince White Balsamic, bright, fruity, and gently tart, it becomes a dressing that ties the whole harvest bowl together.

Ingredients

For the salad:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, sliced into 1/4" rounds
• 1 pint fresh figs, halved
• 1 lb Brussels sprouts, trimmed and halved
• 4 oz goat cheese, crumbled
• 1/2 cup pomegranate seeds
• 1/2 cup pecans (lightly toasted)
• 2 cups baby arugula
• Olive oil for roasting (Tuscan Herb recommended)
• Salt and pepper, to taste

For the dressing:

• 3 Tbsp Tuscan Herb Olive Oil
• 2 Tbsp Pomegranate Quince White Balsamic
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey (optional for a touch of sweetness)
• Salt & pepper, to taste

Whisk all dressing ingredients together until emulsified.

Instructions

1. Cook the quinoa:In a saucepan, cook 1 cup quinoa with 2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
2. Roast the vegetables & figs:Preheat oven to 400°F.On a large baking sheet, toss sweet potato rounds, Brussels sprouts, and figs in Tuscan Herb Olive Oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Assemble the salad:In a large bowl or on a platter, lay down a bed of quinoa. Top with arugula, roasted vegetables and figs, crumbled goat cheese, pomegranate seeds, and toasted pecans.
4. Drizzle & serve:Drizzle the Tuscan Herb & Pomegranate Quince dressing over the top just before serving. Serve warm or at room temperature.

Chef's Notes

• Give the roasting vegetables plenty of room on the pan and flip them halfway through. Crowding steams them, but a little space is what gets those caramelized, golden edges.
• Dress the salad while the quinoa and vegetables are still warm so they soak up the Tuscan Herb dressing, then add the goat cheese and pomegranate last for freshness.

Make It Yours

• Swap the quinoa for farro or wild rice, or add a handful of shredded rotisserie chicken to make it a full meal.
• Try one of these alternate oil and vinegar combinations to change the whole mood of the bowl.

Alternate Olive Oil & Vinegar Pairings:

• Blood Orange Olive Oil + Cinnamon Pear Balsamic
• Wild Mushroom & Sage Olive Oil + Cranberry Pear Balsamic

Allergens: Contains dairy (milk), tree nuts (pecans), and mustard.

Shop our Tuscan Herb Olive Oil and Pomegranate Quince White Balsamic at the shop.