Harvest Salad

by Gianna Dinuzzo
Harvest Salad


For the Harvest Salad:
1 cup cooked quinoa
1-2 sweet potatoes, peeled and chopped
4 cups Brussels sprouts, halved if large
3/4 cup pecans, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup or honey
1 tablespoon balsamic vinegar
1 head curly kale, or other leafy green
1/2 cup craisins

For the Apple Vinaigrette:

1/2 Fuji apple, chopped
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons minced onion
1 tablespoon Dijon mustard
1 tablespoon agave or honey
1/2 lemon, juiced
Salt/pepper, to taste


Preheat oven to 400 degrees. In a small bowl, combine pure maple syrup, balsamic vinegar and a pinch of salt/pepper. Coat Brussels sprouts evenly with this balsamic glaze. Toss cubed sweet potatoes with a touch of olive oil. Place Brussels sprouts and sweet potatoes on a lined baking sheet. Bake for about 15 minutes, then take out and gently toss. Add in the pecans and bake for 5-7 more minutes. For the Apple Vinaigrette, simply blend all dressing ingredients until smooth. In a large bowl, assemble the kale, quinoa, warmed Brussels sprouts, sweet potatoes, pecans and craisins. Drizzle Apple Vinaigrette on top, then serve and enjoy!

Joining the Soul Farm family has been a delight. The veg box is great value, full of good essential veg and quite a few tasty surprises. All grown with respect for the soil and the planet.

— Jude Robinson - CSA member

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