We love this fall salad, filled with roasted sweet potato and nourishing quinoa
- 1.5 cups Quinoa, cooked (about 1 cup before cooking)
- 2 Sweet potatoes, diced
- 2 Shallots, chopped
- 2 tablespoons fresh Herbs, chopped – Sage, Rosemary, and/or Thyme
- 2 tsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- Drizzle of Pomegranate Molasses
- Salt & Pepper to taste
- 1/4 cup Pecans, toasted
Bake unpeeled, diced sweet potato at 400 degrees until brown and a little crispy
Sauté shallots in olive oil till tender
Mix above together and toss with:
Salt & Pepper, if desired.
Top with Pecans.
Serve warm or at room temperature.