Warm Roasted Harvest Salad with Tuscan Herb & Pomegranate Quince Dressing

Lookingforaflavorfulfallorwintersaladthat’sbothheartyandhealthy?Thiswarmquinoasaladcombinesroastedsweetpotatorounds,caramelizedBrusselssprouts,bakedfigs,creamygoatcheese,andcrunchypecansoverabedoffluffyquinoa.FinishedwithadrizzleofourTuscanHerbOliveOilandPomegranateQuinceWhiteBalsamicfromNorthConwayOliveOilCompany,thisrecipeisaperfectshowcaseofhowtouseourartisanoilsandvinegarstoelevateeverydayingredientsintosomethingtrulyspecial.Whetheryou'reentertainingormealprepping,thissaladdeliversboldflavor,vibrantcolor,andnourishingcomfortineverybite.

 

Ingredients:

Forthesalad:

• 1cupquinoa,rinsed

• 2mediumsweetpotatoes,slicedinto1/4"rounds

• 1pintfreshfigs,halved

• 1lbBrusselssprouts,trimmedandhalved

• 4ozgoatcheese,crumbled

• 1/2cuppomegranateseeds

• 1/2cuppecans (lightlytoasted)

• 2cupsbabyarugula

• Oliveoilforroasting (TuscanHerbrecommended)

• Saltandpepper,totaste

---

Forthedressing:

• 3TbspTuscanHerbOliveOil

• 2TbspPomegranateQuinceWhiteBalsamic

• 1tspDijonmustard

• 1tspmaplesyruporhoney (optionalforatouchofsweetness)

• Salt &pepper,totaste

Whiskalldressingingredientstogetheruntilemulsified.

---

Instructions:

1. Cookthequinoa:
   Inasaucepan,cook1cupquinoawith2cupswater.Bringtoaboil,thenreducetoasimmer,cover,andcookfor15minutesoruntilwaterisabsorbed.Fluffwithafork.

2. Roastthevegetables &figs:
   Preheatovento400°F.
   Onalargebakingsheet,tosssweetpotatorounds,Brusselssprouts,andfigsinTuscanHerbOliveOil,salt,andpepper.Roastfor25–30minutes,flippinghalfway,untilgoldenandtender.

3. Assemblethesalad:
   Inalargebowloronaplatter,laydownabedofquinoa.Topwitharugula,roastedvegetablesandfigs,crumbledgoatcheese,pomegranateseeds,andtoastedpecans.

4. Drizzle &serve:
   DrizzletheTuscanHerb &PomegranateQuincedressingoverthetopjustbeforeserving.Servewarmoratroomtemperature.

 

Alternate Olive Oil & Vinegar Pairings:

• Blood OrangeOliveOil +CinnamonPearBalsamic

• WildMushroom &SageOliveOil +CranberryPearBalsamic