20 March, 2022
Pear Salad with Maple Mustard Vinaigrette
Pear Salad with Maple Mustard Vinaigrette
This salad is loaded with fiber from all the veggies and is high in protein thanks to the quinoa. If you want to up the protein content, feel free to toss in a cup of chickpeas or some tofu. This salad will keep you full, satisfied, and energized with all the highly nutritious ingredients.
Servings: 4 people
Ingredients
- 1/2 cup quinoa uncooked
- 1 tbsp avocado oil
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1 large sweet potato cubed
- 3 cups arugula
- 4 cups kale de-stemmed
- 1 medium pear sliced
- 1/4 cup pumpkin seeds
- 1/4 cup wlnuts
- dried cranberries for garnish
Maple Mustard Vinaigrette
- 1 tbsp maple syrup
- 1 tbsp dijob mustard
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- salt and pepper for taste
Instructions
- Preheat your oven to 425F and line a baking tray with parchment paper. In a large bowl, add your cubed sweet potatoes along with your avocado oil, cayenne pepper, garlic powder, and pepper. Toss your sweet potatoes until evenly coated.
- Transfer your sweet potatoes to the baking tray and bake in the oven for 25 minutes or until fork-tender.
- While sweet potatoes are roasting, cook your quinoa as instructed on the package.
- Get your dressing ready by combining all ingredients into a small blender, blend until combined and smooth.
- In a large bowl, add your kale and massage it until it softens. Add your arugula, pear, pumpkin seeds, walnuts, cooked quinoa, and a drizzle of your dressing. Toss your salad until evenly coated and mixed.
- Serve by adding more dressing if needed and garnish with dried cranberries.