Fall Harvest Salad

I love ❤️a good salad 🥗 and this one is fall in a bowl 💯🍂🍁🍎

It’s got so many textures and flavors that work together to make one delish dish 🤤

The quinoa provides plant based protein while the apple provides vitamin C and gut loving fiber 😍

This salad also has pickled red onion🧅 which is a prebiotic! Prebiotics are the plant fibers 🌱that feed beneficial bacteria in the gut to help them thrive. 👏They also produce metabolites, such as short chain fatty acids (SCFA’s)🤯

SCFA’s are known to reduce inflammation 🔥in the body and provide the energy 💡needed for the cells in the digestive tract👏👏

I hope you enjoy with friends👯‍♀️ and family 👩‍👦this weekend!

Here’s what you’ll need:

Ingredients for salad:

– 2-3 cups Mixed greens

– 1 cup cooked quinoa

– 1-2 apples of choice (I used gala), sliced

– 4 ounces goat cheese

– 1/2 red onion, sliced

– 4 ounces white distilled vinegar

– 2 sweet potatoes, sliced

– Italian parsley (1 bunch)

– 1 TBSP avocado oil

Ingredients for honey mustard dressing:

– 2 Dijon mustard

– 2 TBSP Extra virgin olive oil

– 1 garlic clove minced

– 3 TBSP honey balsamic vinegar ( you can substitute 2 TBSP ACV + 1 TBSP lemon juice)

– salt and pepper

How it goes down:

1. Quick pickle onions by adding slices into vinegar. Set aside while you prepare the potatoes.
2. Season potato slices with salt and pepper then air fry using the french fry setting, turning halfway during cooking.
3. Prepare salad by starting with a base of greens, adding sliced apple, sliced potatoes, pickled onions and goat cheese. Top with parsley.
4. Make the dressing by combining all ingredients except oil. Slowly drizzle oil in while whisking. Refrigerate in an airtight container until ready to use. Enjoy!

TIPS:

– Increase protein by adding roasted garbanzo beans or roasted tofu.

– Make ahead by prepping all ingredients except for apple.

– Swap out goat cheese for vegan feta.

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