I can’t believe Spring is just around the corner! I can already tell 2017 is gonna be a quickie, just like all the other years that are behind us. Anyway, I figured I would share this Fall/Wintery salad on my blog now before it is nowhere near Fall/Winter. This Harvest Salad overflows with balsamic roasted Brussels sprouts, tender sweet potatoes, fluffy quinoa, chewy craisins, crunchy pecans all underneath an amazing apple vinaigrette dressing.

Harvest Salad Ingredients:

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

Apple Vinaigrette Ingredients:

  • 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


  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the olive oil, pure maple syrup, balsamic vinegar and a pinch of salt/pepper.
  3. Coat Brussels sprouts evenly with this balsamic glaze.
  4. Toss cubed sweet potatoes with a touch of olive oil.
  5. Place Brussels sprouts and sweet potatoes on a lined baking sheet.
  6. Bake for about 10-15 minutes, then take out and gently toss.
  7. Add in the pecans and bake for about 5 more minutes.
  8. For the Apple Vinaigrette, simply blend all dressing ingredients until smooth.
  9. In a large bowl, assemble the kale, quinoa, warmed Brussels sprouts, sweet potatoes, pecans and craisins.
  10. Drizzle Apple Vinaigrette on top, then serve and enjoy!

-Gianna Mary