Cooked - Cranberry Quinoa Layered Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cranberry Quinoa Layered Salad

8.0

1 large sweet potato (cubed)

1 tbsp coconut aminos

½ tsp salt, pepper, cumin, cinnamon

28 oz canned chickpeas (rinsed and drained)

1 bunch tuscan kale (finely chopped and massaged)

2 cups red cabbage (finely shredded)

2 medium apples (chopped (see note below))

1 cup dry white quinoa (cooked and cooled)

1 cup dried unsweetened cranberries

1 cup pecans (chopped and toasted)

½ cup raspberry pomegranate jam (I use @stdalfourusa jam)

1 orange (juiced)

3 tbsp apple cider vinegar

2 tbsp roasted tahini

2 tbsp maple syrup

¼ tsp salt

Preheat oven to 425 and line a large baking sheet with parchment paper. Toss the sweet potatoes with coconut aminos and seasonings. Spread on the baking sheet and roast for 20-25 minutes, flipping half way through, until perfectly golden. Remove and let cool.
Prepare the dressing by combining all of the ingredients in a jar and whisking to combine. Season to taste with additional salt, pepper, or maple syrup if desired.
Pour the dressing into the canister and layer the ingredients starting with the chickpeas, followed with the kale, cabbage, apples, sweet potatoes, quinoa, cranberries and pecans. Cover with the lid and store in the fridge until ready to serve. Best prepared at least 24 hours in advance so the chickpeas get to marinate in the dressing and soak up all the yummy flavor!
When you're ready to serve, flip upside down into a bowl and enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 87 weeks ago

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