OK people. Fall Sauce is HERE. We probably should have named this dressing something more sophisticated, like “creamy maple syrup dressing” or “cinnamon Greek yogurt dressing” but let’s face it, there really isn’t a better way to describe the taste of this dressing than with the words FALL SAUCE. The nutty combination of roasted sweet potatoes and pecans, fresh pears and spinach, all drizzled with a creamy, mapley, cinnamony sauce just screams FALL.
There’s something seriously comforting about warm quinoa and sweet potatoes. It’s like eating the classic comfort food (rice and potatoes) except a healthified version. Then, mix in some fresh pears and feta cheese, drizzle on some fall sauce, and your taste buds will be like, “wowzers, thank you for the Christmas present come early…”
So, let’s get down to business. There’s really not a lot to say in terms of instructions for preparing this salad. This is an easy meal to make, and it’s fresh, healthy and delicious. One thing we should mention is that we highly recommend roasting the pecans before adding them to the salad. While this step is optional, roasting the pecans does a couple of things for your salad.
1) Roasted pecans are crunchier, nuttier and more savory.
2) Roasting pecans eliminates the need for scented spice candles in your kitchen. Save $2….✔check.
If you’re not convinced of why you should put this salad on your “to eat” list for the week, let me give you one more reason. This salad is hearty, meaning filling, meaning this salad alone can be dinner. Or lunch. Or breakfast? We’re all about simplifying life, and this salad can help you do that!
Ingredients
- 1 cup quinoa, cooked
- 1 sweet potato
- ½ Tbsp. olive oil
- Dash of salt, pepper, cinnamon
- 1 pear, diced
- Handful of spinach
- ¼ cup pecans, *roasted
- Feta cheese for topping
- 1/2 cup plain Greek yogurt
- 1 Tbsp. pure maple syrup
- ½ Tbsp. honey
- 1 Tbsp. olive oil
- 3 Tbsp. apple cider vinegar
- 1/4 cup. water
- pinch of salt
- pinch of cinnamon
Instructions
- Preheat the oven to 375 degrees. Peel the sweet potato and cut into small cubes. Toss in olive oil and sprinkle with salt, pepper and cinnamon.
- Spread the sweet potatoes on a baking sheet and roast in the oven for 15 minutes, stir and roast for another 15 minutes, or until soft.
- While the sweet potato is roasting, cook the quinoa according to the directions on the package. After it has cooked, turn off the heat and put the spinach in the pot. Cover with a lid and allow the spinach to wilt.
- Combine the quinoa, sweet potato and diced pear. Sprinkle with feta cheese and roasted pecans. *To roast the pecans, cook at 375 degrees for 5-7 minutes, or until golden brown. They can burn easily, so watch carefully.
- Whisk the dressing ingredients together and toss into the salad. Serve warm.
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