Fall Salad 🍂🍁🍃 Full Recipe in Caption

Fall Salad 🍂🍁🍃 Full Recipe in Caption * 1 medium sweet potatoes * 1 head of brocolli separated in florets * 1 medium red onion, thinly sliced * 2 tablespoons olive oil, plus more for drizzling * 1/2 teaspoon kosher salt * Freshly ground black pepper * 3/4 cup feta cheese or goat cheese * 1 cup cooked quinoa * 1/2 cup sunflower seeds * 1/2 cup dried cranberries FOR THE MAPLE VINAIGRETTE: * 4 tablespoons balsamic vinegar * 2 tablespoons maple syrup * 2 teaspoons Dijon mustard * 1/2 cup extra-virgin olive oil * 1.5 teaspoon sea salt * 1/2 teaspoon ground black pepper 1️⃣Heat the oven to 450ºF. 2️⃣Peel medium sweet potato. Halve each piece lengthwise again, then cut crosswise into 1/2-inch thick slices 3️⃣Place the sweet potato, and the sliced onion on baking sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and black pepper as desired. Toss with your hands to evenly coat, then arrange into a single layer. 4️⃣Bake until the squash starts to soften and brown, about 35 minutes. Remove from oven and Let sit until cooled. 5️⃣In a bowl, add the balsamic vinegar, maple syrup and Dijon mustard and olive oil. Season to taste with salt and pepper. 6️⃣Transfer the roasted veggies to a large bowl. Add the vinaigrette, cranberries , quinoa, sunflower seeds and feta cheese. Mix until well combined. Serve and Devour!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

3️⃣Place the sweet potato, and the sliced onion on baking sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and black pepper as desired. Toss with your hands to evenly coat, then arrange into a single layer.

Step 2

4️⃣Bake until the squash starts to soften and brown, about 35 minutes. Remove from oven and Let sit until cooled.

Step 3

5️⃣In a bowl, add the balsamic vinegar, maple syrup and Dijon mustard and olive oil. Season to taste with salt and pepper.

Step 4

6️⃣Transfer the roasted veggies to a large bowl. Add the vinaigrette, cranberries , quinoa, sunflower seeds and feta cheese. Mix until well combined. Serve and Devour!

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